Name: Roasted Spiced Rhubarb with Dates and Yogurt
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

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 notes