Ingredients
2 cups chopped rhubarb - stem only (weight 9oz.)
½ cup honey
½ cup water
1 cup ice
1 cup yogurt - plain
Mint sprigs
Preparation
In a medium sauce pan cook the rhubarb, honey and water for 5 minutes. Allow compote to cool. In a blender puree the rhubarb, ice and yogurt till smooth. Pour into 4 glasses. Garnish with sprig of mint.
