This one's pretty simple. In a skillet, heat 2 cups of sliced rhubarb, 1/2 cup sugar, 1 tsp lemon juice, and 1/8 tsp vanilla extract. Cook 5-7 minutes, until rhubarb is soft, but don't go too long or else it will fall apart into mush. Add 1 cup sliced strawberries.
Divide into 4 dessert bowls. Top with toasted almonds and greek yogurt.
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