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Roasted Spiced Rhubarb with Dates and Yogurt

Roasted Spiced Rhubarb with Dates and Yogurt


  • 1/4 cup unsalted, shelled, raw pistachios
  • 1/2 cup Medjool dates, chopped
  • 2 teaspoons finely grated orange zest
  • 1/2 teaspoon vanilla exract
  • 2 tablespoons honey, divided
  • 3 large rhubarb stalks cut into 2 inch pieces
  • 1/4 teaspoon ground cinnamon
  • 1 1/3 cups plain nonfat Greek yogurt


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, 20-25 minutes.

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

Tested and Approved by Boston Organics (Chris McIntosh)

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