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Honey Rhubarb Compote


2/3 cup honey
1 cup water
4 cups coarsely chopped rhubarb -- (1/2-inch pieces)
1/2 teaspoon vanilla
2 tablespoons cornstarch
3 tablespoons cold water
2 pints nonfat frozen yogurt


Dissolve honey in water in large non-aluminum saucepan.

Bring to a boil over medium-high heat.

Add rhubarb. Reduce heat to low; simmer, uncovered, 15 to 25 minutes or until rhubarb is tender but still intact.

Stir in vanilla.

Combine cornstarch with 3 tablespoons water; mix well.

Gradually stir cornstarch mixture into rhubarb; cook and stir until mixture comes to a boil.

Reduce heat; simmer 3 to 5 minutes or until mixture thickens.

Pour into serving bowl and refrigerate until cold. Serve over frozen yogurt.

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