Try doubling the fruit topping in this dessert and storing the extra in the fridge for bagels or toast.
Simmer 3 cups raspberries, 2 Tbs. ginger, honey, and 2 Tbs. water over medium heat 8 to 10 minutes, or until berries are soft. Strain out seeds.
Combine remaining 1 Tbs. ginger and granola bars. Divide remaining raspberries among 6 bowls. Top with 1/2 cup yogurt. Spoon raspberry mixture over top, and sprinkle with granola mixture.