Strawberry Rhubarb Yogurt Bowl

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INGREDIENTS

  • 10 large strawberries, sliced

  • 1 stalk rhubarb, sliced

  • 3 + 2 tablespoons sugar, divided

  • 1 tablespoon lemon juice

  • ⅓ cup Mariani Sliced Almonds

  • 1 ½ cups Greek yogurt, sweetened plain or vanilla

INSTRUCTIONS

  1. Make the strawberry rhubarb topping.  Add the strawberries, rhubarb, 3 tablespoons sugar, and lemon juice to a medium-size saucepan over medium heat.  Stir over heat for 7-10 minutes, until the sugar is melted and the strawberry and rhubarb are slightly soft.

  2. Make the candied almonds.  Line a baking sheet with parchment paper.  Add the almonds and 2 tablespoons over sugar to a small skillet over medium-high heat.  Stir over heat for 4-5 minutes, until the sugar is melted and the almonds are slightly browned.  Spread the almonds evenly on the prepared baking sheet to harden and dry.

  3. Divide the yogurt among 3 bowls.  Top with the strawberry rhubarb topping and candied almonds.