Poached Rhubarb with Yogurt

Ingredients:

• 10 large stalks of 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:

• In a large skillet, combine rhubarb, maple syrup, and 2 tablespoons of water. Cook, stirring periodically, over low heat for 1 to 2 minutes, or until syrup is just bubbling.
• Turn off the heat, cover loosely with a lid or parchment paper, and set aside for 4 to 6 minutes, or until the rhubarb is mushy but still keeps its color and shape. Allow cooling completely. Serve alongside yogurt and granola.