Honey Rhubarb Compote

Combine honey and water in a large saucepan over medium-high heat, stirring occasionally until the honey dissolves completely.

Add the coarsely chopped rhubarb pieces to the honey mixture, stirring gently to coat evenly.

Bring the mixture to a simmer and cook for 8–10 minutes, stirring occasionally, until the rhubarb softens and breaks down slightly.

Whisk the cornstarch and cold water together in a small bowl until smooth, with no lumps remaining.

Pour the cornstarch slurry into the simmering rhubarb mixture while stirring constantly to avoid clumps.

Continue stirring and cook for 1–2 minutes until the compote thickens and becomes glossy.

Remove from heat and stir in the vanilla extract until fully incorporated.

Allow the compote to cool to room temperature, stirring occasionally to release heat, before serving.

Divide non-fat frozen yogurt into serving bowls and top with the honey rhubarb compote.