Ingredients

The following ingredients have 4 Servings
  • 2 cups rhubarb, (diced)
  • 3 tbsp water
  • 3 tbsp maple syrup
  • 2 cups raspberries
  • 2 cups heavy cream
  • 1/2 cup Greek yogurt ((firm))
  • 2 tbsp powdered sugar, (or powdered monkfruit)
  • 1 tsp pure vanilla extract
  • gluten-free ginger snap or other cookie crumbs (for garnish)

Instruction

  • In a saucepan combine rhubarb, water and maple syrup. Over med-high heat, bring to a boil, then lower heat and simmer until rhubarb is very tender. Add raspberries and stir until well combined. Remove from heat and set aside to cool completely.
  • Using a chilled bowl and beaters, whip cream until soft peaks form. Add yogurt and continue to beat until stiff peaks form. Do not overbeat.
  • Alternate layers of raspberry-rhubarb compote in dessert glasses and top with an extra dollop of whipped cream. Garnish with fresh mint leaves or with cookie crumbs. Keep chilled until serving time.