Rhubarb compote with palm sugar

A wonderfully fresh and tasty summer dessert that’s low in calories! Can easily be made both gluten and lactose free.


4 servings

500 ml fresh or frozen rhubarb 300 ml turkish yogurt  
225 ml Superfruit coconut palm sugar 1 tbsp Superfruit agave syrup  
50 ml water cardamom biscotti or  
0.5 tsp cardamom similar, roughly chopped  
0.5 vanilla pod    

You can choose to peel the rhubarb before cutting it into pieces. Boil rhubarb, sugar, water and cardamom on low heat in a saucepan until the rhubarb has softened and becomes creamy, try to not stir too much during cooking. Split the vanilla pod lengthways and scrape out the seeds. Mix the seeds with the yoghurt. Distribute the yogurt in glasses or small bowls. Drizzle a little agave syrup on the yoghurt, pour compote over and finish with cookie crumbles and possibly a little more cardamom.