Servings and Ingredients
|½ lbs. rhubarb, sliced into 1/4-inch pieces (2 c.)|
|2 tbsp. honey|
|1 tbsp. Truvia|
|3 tbsp. water|
|1 tbsp. chia seeds|
|¾ c. non-fat or 2% Greek yogurt|
|1 c. ice cubes|
|Rosewater, to taste, or 1/2 tsp vanilla extract|
|Finely chopped pistachios, for garnish|
- To make rhubarb compote, stir together rhubarb, honey, Truvia and water in a medium saucepan. Bring to a simmer and cook, stirring often, for 6 to 8 minutes, until rhubarb has softened and become jam-like. Stir in chia seed and allow to cool. Rhubarb can be made up to a week ahead and refrigerated.
- To make 1 serving, add half of rhubarb compote, about 1/2 cup, yogurt, ice cubes and a few dashes of rosewater (about 1/2 teaspoon) to blender. Blend until smooth. Taste and add more honey and rosewater, if desired. Pour into two glasses and garnish with pistachios.