Recipe description
June 24, 2026
Rhubarb compote with yogurt
A tangy rhubarb compote with yogurt for gentle digestion and fiber.
86%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from rhubarb and yogurt pairing.
- Includes polyphenol-rich rhubarb and probiotic cultures from yogurt.
- Simple, quick preparation suitable for daily meals.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Rhubarb
300
gram
Yoghurt
200
cup
Sugar
2
tablespoon
Water
100
ml
Instructions
1
Chop the rhubarb into small pieces.
2
In a saucepan, combine the chopped rhubarb, sugar, and water.
3
Bring the mixture to a simmer over medium heat.
4
Cook for about 15-20 minutes, stirring occasionally, until the rhubarb is tender and has broken down.
5
Remove from heat and let cool slightly.
6
Serve the rhubarb compote over the yoghurt.
More Recipes For Your Gut
Nutrition
190 kcal
Calories
7 g
Protein
26 g
Carbohydrates
4 g
Fiber
12 g
Sugar
6 g
Fat
2 g
Saturated fat
0.15 g
Salt
FAQ
What are the main components of this rhubarb compote with yogurt dish?
Rhubarb compote plus yogurt—usually rhubarb, a sweetener, and yogurt, with optional flavorings like vanilla or lemon zest.
Is this suitable for a balanced breakfast or snack?
Yes. It provides fiber and polyphenols from rhubarb and the cultures in yogurt, supporting digestion as part of a plant-forward eating pattern.
What yogurt types work best?
Plain yogurt (dairy or plant-based) unsweetened; Greek yogurt works too; choose yogurt with live cultures; adjust sweetness to taste.
How do I make rhubarb compote?
Simmer chopped rhubarb with a little sweetener and a splash of water until tender; adjust sweetness; cool before serving.
How should I portion this for a meal?
A typical serving is about 1/2 cup yogurt topped with 2–4 tablespoons rhubarb compote; adjust to appetite.
How long does it keep? Storage guidelines?
Refrigerate leftovers. Rhubarb compote keeps 3–4 days; yogurt with compote separately 2–3 days; if mixed, consume within 1–2 days.
Are there any safety notes or restrictions?
Use rhubarb stalks only; leaves are toxic. If you have kidney stones or specific health concerns, check oxalate content or consult a clinician.
Can I make it vegan or dairy-free?
Yes, use plant-based yogurt and a plant-based sweetener.
Can I freeze the rhubarb compote?
Yes, freeze the compote; thaw before mixing with the yogurt or use frozen yogurt.
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