2 c, finely chopped rhubarb
1/3 c. water
1/4 c. sugar
3 c. plain Greek yogurt
2 T. honey
3/4 c. sliced almonds
1/8 t. cinnamon, optional
Place rhubarb, water and sugar in 6 qt electric pressure cooker. Lock lid. Close valve. Set to high 3 minutes. Let pressure release naturally for 10 minutes. Quick release any remaining pressure. Transfer to a bowl. Refrigerate until cold. Whisk yogurt and honey until blended. Spoon into dishes. Top with compote. Garnish with almonds.
*If you don't have a pressure cooker, you can place the sugar, water, rhubarb, and cinnamon in a saucepan over medium heat and cook until rhubarb is tender and sugar is dissolved. Continue with the rest of the recipe.
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