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Roasted Spiced Rhubarb with Dates and Yogurt

Roasted Spiced Rhubarb with Dates and Yogurt


  • 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
  • 1 1/3 cups plain nonfat Greek yogurt

Recipe Preparation

  • Preheat oven to 350°. Toast pine nuts 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, 25–30 minutes.

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

Nutritional Content

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) 50Reviews SectionI found this recipe looking for a different way to use rhubarb beyond pie or meat rub. I made this and definitely love the date sauce - it smelled like the holiday season. I wasn't sure how big of a baking dish I needed, so I used an 8x6x2 and did two layers of rhubarb, which worked well. I didn't use medjool dates because I only had neera dates on hand. This may have affected the sweetness (the rhubarb plus the greek yogurt was a lot of tartness) and so I sprinkled some honey and brown sugar on top of the final dish. I'd make it again but would need to put it on some ice cream or something to balance the tartness, but I loved learning how to make the date sauce.AnonymousPhiladelphia, PA - USA05/19/20Hi, this is in response to the question below - I think a few people have left ratings-only reviews for this recipe, so that's why you can't read them. I hope to make this one soon, and will leave a comment if I do!AnonymousBrooklyn, NY06/04/19There seems to be a difference between the ingredients and the method of cooking. The ingredients call for pistachios, while the method says pine nuts.. could you please clarify it.ThanksVidya SrinivasBombay, India05/12/19I can't rate this recipe because I haven't made it. I would like to read the reviews, but there seems to be no way to find them, thought at the top it shows that 10 reviews have been written. I've emailed BA to ask, but never received a response. Does anyone know how to open the reviews?Thank you.

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