Stewed Rhubarb & Ginger Compote with Yoghurt

Rhubarb is sharp, bright, and completely transformed by a little time on the stove. Stewed gently with ginger and a touch of honey, it becomes soft and tangy. Spoon it over thick Greek yoghurt. It's spring in a bowl.

Ingredients (Serves 2):

• 300g rhubarb, chopped into batons
• 1 tbsp honey or maple syrup
• 1 tsp fresh ginger, grated
• 2 tbsp water
• Greek yoghurt to serve

Method:

1. Put the rhubarb, honey, ginger, and water in a small saucepan.
2. Bring to a gentle simmer over medium heat. Reduce heat to low.
3. Cook for 8–10 minutes, stirring occasionally, until the rhubarb has broken down into a soft compote.
4. Serve warm or cold, spooned over yoghurt.

Why it's gut-friendly: Rhubarb is a prebiotic food, feeding good gut bacteria. Ginger is anti-inflammatory. Yoghurt provides probiotics. A light, tangy dessert.