Roasted Spiced Rhubarb with Dates and Yogurt

breakfast brunch cinnamon date honey rhubarb vanilla yogurt healthy

Alison Roman

4 Servings

Source

Ingredients

¼ cup unsalted, shelled raw pistachios

½ cup Medjool dates, chopped

2 teaspoons finely grated orange zest

½ teaspoon vanilla extract

2 tablespoons honey, divided

3 large rhubarb stalks (about ¾ lb.), cut into 2” pieces

¼ teaspoon ground cinnamon

1⅓ cups plain nonfat Greek yogurt

Method

Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool, then chop.

Meanwhile, bring dates, zest, vanilla, 1 Tbsp. honey, and 1 cup water to a boil in a small saucepan, reduce heat, and simmer gently until dates are very soft and liquid is reduced by half, 8–10 minutes. Place rhubarb in a small baking dish and toss with cinnamon and date mixture. Roast, turning halfway through, until rhubarb is tender but not falling apart, 25–30 minutes.

Whisk yogurt and remaining 1 Tbsp. honey in a small bowl. Serve spiced rhubarb and any juices with yogurt and pistachios.