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Pressure-Cooker Rhubarb Compote with Yogurt

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Total Time
Prep: 10 min. + chilling Cook: 5 min. + releasing

By Taste Of Home Editorial Team

Recipe by Michael Hoffman, Brooklyn, New York

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

My Grandma Dot made rhubarb compote and always had some in the freezer when I came to visit. This breakfast is a tribute to her. No two batches of rhubarb are exactly alike, so make sure to taste your compote before you chill it. It should be tart, but sometimes it needs a little extra sugar. —Michael Hoffman, Brooklyn, New York

Test Kitchen Approved

Pressure-Cooker Rhubarb Compote with Yogurt

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Yield: 6 servings
Prep: 10 min
Cook: 5 min
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Ingredients

  • 2 cups finely chopped fresh rhubarb
  • 1/3 cup water
  • 1/4 cup sugar
  • 3 cups reduced-fat plain Greek yogurt
  • 2 tablespoons honey
  • 3/4 cup sliced almonds, toasted
Text Ingredients

Directions

  1. Place rhubarb, water and sugar in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high 3 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Transfer to a bowl; cool slightly. Refrigerate until cold.
  2. In a small bowl, whisk yogurt and honey until blended. Spoon into serving dishes. Top with compote; sprinkle with almonds.

Nutrition Facts

1/2 cup yogurt with about 2 tablespoons compote and 2 tablespoons almonds: 216 calories, 8g fat (2g saturated fat), 7mg cholesterol, 49mg sodium, 23g carbohydrate (20g sugars, 2g fiber), 14g protein. Diabetic Exchanges: 1 starch, 1 reduced-fat milk, 1 fat.
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