Skip to main content
Recipes

Roasted Spiced Rhubarb with Dates and Yogurt

By Alison RomanPhotography by Yossy Arefi

4.1

(15)

Image may contain Food Dish Meal Plant Vegetable and Produce
Yossy Arefi

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

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

Need to make a substitution?

Preparation

  1. 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.

Nutrition Per Serving

Calories (kcal) 170 Fat (g) 4 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 33 Dietary Fiber (g)  4 Total Sugars (g) 24 Protein (g) 6 Sodium (mg) 50
Explore Bon AppétitFruit DessertDessertRhubarbFruitDateDried FruitPistachioNutYogurtSpringEasyGluten-FreeVegetarianRoastBreakfast