Preparation time: 10 min.
Baking time: 25 to 30 min.
Oven temperature: 325°F

Here is a springtime dessert of tangy-sweet rhubarb and cool, creamy yogurt. Rhubarb, the traditional “pie plant” combine naturally with yogurt. Cinnamon and toasted almonds top this low-calorie dessert.

For 4 servings you will need:
1 lb. rhubarb
½ cup sugar
Cinnamon
Plain yogurt or vanilla yogurt
Toasted sliced almonds and mint sprigs for garnish, optional

Tips: Purchase firm, crisp, bright red or dark red rhubarb stalks. Avoid very thin or oversized stalks. This recipe makes a wholesome breakfast dish. Add sliced strawberries or bananas.

Preparation:
1. Wash rhubarb stalks and trim ends. Peel stalks only if necessary (in older rhubarb, the peels are tough).
2. Slice rhubarb. Layer in a deep baking dish. Sprinkle with sugar and cinnamon.
3. Bake at 325°F for 25 to 30 min. or until rhubarb is tender. Cool to room temperature.
4. Spoon yogurt into serving dishes. Top with the rhubarb. Sprinkle with almonds, if used. Garnish with mint.

For 2 servings: Half of the ingredients.
For 8 servings: Double the ingredients.

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