Poached Rhubarb with Yoghurt

INGREDIENTS

10 large stalks deep-red rhubarb, diagonally sliced (about 5 cups) 

2/3 pure maple syrup

1 qt.  whole-milk Greek or plain yogurt, for serving

Toasted Many-Seed Granola

 

DIRECTIONS

Combine rhubarb, maple syrup, and 2 tablespoons water in a large saucepan. Cook, stirring occasionally, over low heat until syrup is just bubbly, 1 to 2 minutes. Turn off heat, cover loosely with a lid or parchment paper, and let sit until rhubarb is soft but still holds its color and shape, 4 to 6 minutes. Cool completely. Serve with yogurt and granola alongside.