Yoghurt with rhubarbcompote

I always try cooking with the fruits en vegetables of the season. Rhubarb is a vegetable that's so typical for summer, I just had to try and celebrate the fact that this long, dark winter is finally gone (or at least is supposed to be). Fun fact is the Dutch don't really seem to eat rhubarb, they're mostly shipped off to England! Those Brits sure know what's good, because I love these fellas. So, you're looking for a nice way to make your breakfast a little bit more 

special? Jump!

 
I decided to make the rhubarb into a compote. Slightly sour, very summery and oh so good.

For two servings

- Two stems of Rhubarb

- 3 tea spoons of honey

- Fresh juice of one orange

- Two handfulls of almonds

Put on a pan with a little bit of water, about a cm. high. Cut the rhubarb in pieces of about one or two cm. thick. Cook them in the water until they're completely desintegrated, they won't be recognizable as separate pieces and it will turn into a ropy mass. Add the juice of the orange and let cook until it starts to thicken. The juice will sweeten the compote without taking away the fresh taste of the rhubarb. Taste, and add honey to taste. I used three teaspoons, but if you like yours a little sweeter feel free to add more. 

Heat up the oven to 200 degrees and chop up the almonds. Put them in the oven for about 10 minutes, until they're crunchy and you start to smell them. Hazelnuts would be delicious as well, by the way. Maybe even better.

Let the compote cool down, it will thicken a bit more in the process. I love my rhubarb with yoghurt. I do recommend using a mild yoghurt, like Greek yoghurt. With the roasted almonds you got yourself a very nice breakfast.

You're having the morning off? Go the extra mile and make yourself that perfect cup of coffee and get back to bed, enjoying that lovely breakfast you just prepared. Mmmm.