// When rhubarb arrives at the farmer’s market, a little sigh of relief moves through my body. Spring is here and with it comes newness and abundance on the plate. A little tangy and a little sweet, this is a simple recipe that can be used for breakfast, a snack, or a lighter dessert.
Roasted Rhubarb with Orange-Ginger Honey and Yogurt
1.5 cups of full-fat plain yogurt
2 tablespoon ginger, grated
2 tablespoons honey, preferably raw
Zest and juice of an orange
½ cup of water
1 teaspoon vanilla
4 stalks of rhubarb
¼ cup pistachios
Preheat oven to 350 degrees fahrenheit.
In a small saucepan over medium heat, combine ginger, 1 tablespoon of honey, orange zest, orange juice, water, and vanilla. Heat until the mixture comes to a slow boil. Reduce to a simmer for 10 minutes.
In the meantime, chop rhubarb into 2” pieces and place on a parchment-lined baking sheet.
In a small bowl, mix remaining 1 tablespoon of honey and plain yogurt. Set aside in fridge until ready to serve.
When the orange-ginger honey mixture is ready, pour over the rhubarb. Pop baking sheet into the oven and roast for 20 minutes. The rhubarb should be soft, but not falling apart.
To serve, divide the yogurt honey mixture between two bowls and top with the rhubarb mixture. Be sure to get all the juices! Then sprinkle a bit of pistachio on top. Enjoy!
I used raw honey, from My Local Honey, for this recipe because of its rich nutrient profile comprised of folate, vitamin C, calcium, and many more vitamins and minerals that are not found in pasteurized honey. Feel free to use whichever honey suits you and your needs best.
The yogurt that I used is Siggi's Icelandic Style Yogurt. Any thick, European style or Greek yogurt will work.