Roasted Spiced Rhubarb with Dates and Yogurt

• 1/4 cup unsalted, shelled, raw pistachios
• 1/2 cup Medjool dates, chopped
• 2 tsp finely grated orange zest
• 1/2 tsp vanilla exract
• 2 Tbsp honey, divided
• 3 large rhubarb stalks cut into 2 inch pieces
• 1/4 tsp ground cinnamon
• 1 1/3 cups plain nonfat Greek yogurt
• Pistachios, as a topping (optional)

Preheat oven to 350°. Toast pistachios on 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 boil in small saucepan, reduce heat, and simmer gently until dates are very soft and liquid is reduced by half, 8-10 minutes.

Place rhubarb in 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.