4 cups rhubarb (cut into small pieces)
1/2 cup water (can adjust as desired)
1/2 cup granulated sugar
Yogurt
Cook the rhubarb in a pan with very small amount of water and the sugar, covered, over low- medium heat till it is tender, stirring occasionally. Let is cool (see pic how it looks after being cooked). Place the yogurt in a pretty glass and the stewed rhubarb alternately by about 1/4 cup fulls, ending and beginning with the yogurt. Top with sliced almonds/walnuts/sprinkles/fruit (I used some leftover strawberry jam and fresh strawberries)
You will have quite a bit left over of the cooked rhubarb. It freezes well for future use in muffins/ breads/pies. You can keep in the fridge for up to a week.
