Honey Rhubarb Compote

Ingredients

• ⅔ cup honey
• 1 cup water
• 4 cups coarsely chopped rhubarb, (½-inch pieces)
• ½ teaspoon vanilla
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• 2 pints non-fat frozen yogurt

Procedures

1. Dissolve honey in water in large non-aluminum saucepan.
2. Bring to a boil over medium-high heat.
3. Add rhubarb.
4. Reduce heat to low; simmer, uncovered, 15 to 25 minutes or until rhubarb is tender but still intact.
5. Stir in vanilla.
6. Combine cornstarch with 3 tablespoons water; mix well.
7. Gradually stir cornstarch mixture into rhubarb; cook and stir until mixture comes to a boil.
8. Reduce heat; simmer 3 to 5 minutes or until mixture thickens.
9. Pour into serving bowl and refrigerate until cold.
10. Serve over frozen yogurt.