In a medium saucepan, combine 4 cups of chopped rhubarb, 1 cup of sugar, and 1 cup of water. Set to medium heat and bring to a gentle boil, stirring occasionally.

Once boiling, reduce heat and simmer for about 15 minutes, allowing the rhubarb to soften and thicken into a vibrant pink sauce.

Remove from heat and stir in 1 teaspoon of vanilla extract and 1 tablespoon of lemon juice. Let cool to room temperature.

Combine 4 cups of plain Greek yogurt with 2 tablespoons of honey in a mixing bowl, blending until smooth and creamy.

Layer creamy Greek yogurt in serving bowls, followed by a spoonful of rhubarb compote for a beautiful presentation.

Sprinkle 1/4 cup of granola over each bowl, and garnish with fresh mint leaves if desired.