Here’s an idea we can get behind: a thick and creamy, just-sweet-enough yogurt topped with roasted rhubarb, dates, and chopped pistachios. It's breakfast! It's a snack! It's dessert! Heck, it's all three.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool, then chop.
Step 2
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.
Step 3
Whisk yogurt and remaining 1 Tbsp. honey in a small bowl. Serve spiced rhubarb and any juices with yogurt and pistachios.
