Honey Rhubarb Compote

Ingredients

 * 2/3 cup honey
 * 1 cup water
 * 4 cups coarsely chopped rhubarb -- (1/2-inch pieces)
 * 1/2 teaspoon vanilla
 * 2 tablespoons cornstarch
 * 3 tablespoons cold water
 * 2 pints nonfat frozen yogurt

Directions

 * 1) Dissolve honey in water in large non-aluminum saucepan.
 * 2) Bring to a boil over medium-high heat.
 * 3) Add rhubarb. Reduce heat to low; simmer, uncovered, 15 to 25 minutes or until rhubarb is tender but still intact.
 * 4) Stir in vanilla.
 * 5) Combine cornstarch with 3 tablespoons water; mix well.
 * 6) Gradually stir cornstarch mixture into rhubarb; cook and stir until mixture comes to a boil.
 * 7) Reduce heat; simmer 3 to 5 minutes or until mixture thickens.
 * 8) Pour into serving bowl and refrigerate until cold. Serve over frozen yogurt.