breakfast: rhubarb, sugar, greek yogurt, almonds, lavender honey.
- To make the rhubarb compote, cut up a pound of rhubarb into quarter-inch pieces. Place the cut rhubarb in a heavy bottomed pot with a tablespoon or two of water and sugar to taste. I found that about a quarter cup of sugar worked well for me, but your rhubarb and tastes will be different than mine. You want to make sure to end up with a tart compote, and you can always add more sugar at the end.
- Place the pot on medium heat and cook the rhubarb until almost all of the pieces have fallen apart. Taste for sugar. Allow the compote to cool, and then refrigerate it until cold.
- When you want breakfast, start toasting some sliced almonds. Meanwhile, put some Greek yogurt and lavender honey (or any honey you like) in a bowl and mix with a spoon until the honey is incorporated and the yogurt is smooth and shiny. Spoon a generous helping of cold rhubarb compote on top of the yogurt, then top with (now cooled) toasted sliced almonds. Drizzle with more honey and eat up!
