Whether you deem it a fruit or a vegetable, no doubt you’ll find rhubarb a welcome sign of spring that adds a desirable zest to a variety of sweet and savory dishes.
Photo: John Autry
This compote uses frozen fruit, which is as nutritious as fresh and readily available in winter. The honeyed yogurt offers a sweet balance for the tangy compote, which can be made ahead and refrigerated for up to one week. While Greek yogurt offers a thicker base for the topping, plain low-fat yogurt can be substituted, if desired.