Cut the rhubarb into bite size pieces and add some sugar (don't add too much as you can always add more.) For a rough idea: with about 4 stalks of rhubarb, start with 1/3 cup sugar.
Cook until soft, and looks like the picture above. Add more sugar to taste, if needed. Let cool (this is called rhubarb compote).
Place yogurt in bowls and spoon some rhubarb on top. (I sometimes use labne, it's milder and thicker than traditional yogurt.)
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