Rhubarb compôte with yogurt (Rabarberkompott med yoghurt) from The Swedish Cookbook: Lagom Flavors for the Modern Kitchen (page 69) by Niklas Ekstedt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on June 08, 2026

    This is easy to make- it took just a few minutes to make last night- it is really delicious. It was just the best breakfast. I am so happy to have a huge container of this compote in the refrigerator to enjoy this week. Highly recommend.

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