Mmmm, yogurt. I am not sure what I eat more, yogurt or chocolate. Probably chocolate, but that doesn’t mean my love for yogurt is any less true. France taught me that yogurt, as well as substances that I would call yogurts but that they categorize as cheese, can most definitely be a dessert. And it is not one of those “I am eating this for ‘healthy’ dessert because I ate five pieces of the Cheesecake Factory’s red velvet cheesecake yesterday”. It’s one of those, “I really want that tart and sweet flavor that is so refreshing” kind of desserts. No substitutes or boring desserts here, just yumminess.
I must say though, cheese as dessert, like what we had too often (in my opinion) in France, is not my thing -but this yogurt and compote is!
2 cups frozen rhubarb (12oz or so)
2 T water
1/2 cup frozen strawberries in syrup, defrosted
1/8 t ginger
1/4 t cinnamon
Shelled pistachios for garnish
Bring water and rhubarb to a boil in a sauce pan, reduce heat to a simmer and stir in strawberries, ginger, and cinnamon. Cook until thick similar to apple sauce. Let cook and serve over ice cream or plain greek yogurt, or whatever else your heart desires to top with yummy goodness. Garnish with pistachios.