Rhubarb compote parfait

Directions10 minutes
Cook time25 minutes
Makes4 servings


Put the rhubarb chunks in a saucepan, add water and honey, and bring to a boil.

Lower heat and allow to simmer, stirring occasionally for about 20 minutes.

Add strawberries or raspberries and cook for another 5 to 10 minutes, until the desired compote texture is achieved.

Serve with yogourt.


  • 750 ml (3 cups) rhubarb, chunks
  • 45 ml (3 tbsp.) water
  • 30 ml (2 tbsp.) honey
  • 125 ml (½ cup) raspberries or strawberries, chunks
  • 500 ml (2 cups) plain yogurt (2–4%)

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