Ingredients

4 cups 1/2-inch pieces trimmed rhubarb (about 1 1/4 pounds)

2/3 cup plus 5 tablespoons sugar

1/4 cup crème de cassis (black-currant liqueur) or Chambord

1/2 cup walnut pieces

1/2 cup 1/4-inch-thick strips unsweetened flaked organic coconut*

2/3 cup plain Greek-style yogurt**

Wildflower honey (for drizzling)

Description

One Of Our Favorite Spring Ingredients— Rhubarb—shines In This Dessert. The Compote Can Be Served Warm, At Room Temperature, Or Cold.

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