Strawberry-Rhubarb Greek Yogurt Fool

Total Time:
35 min
Prep:
5 min
Inactive:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 stalks rhubarb, cut into 1-inch pieces
  • 1 cup sliced strawberries
  • 1/2 cup sugar
  • One 3-inch strip orange peel, plus 1 teaspoon grated zest
  • 2 cups nonfat or 2-percent Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey
  • 1/2 cup chopped pistachios
Directions

Combine the rhubarb, strawberries, sugar and orange peel in a medium saucepan over medium heat. Bring to a simmer and cook until soft, stirring frequently, about 10 minutes. Transfer to a bowl and let cool completely. Remove the orange peel before serving. (The strawberry-rhubarb mixture can be made 2 days ahead and stored, covered, in the refrigerator.)

Whisk together the yogurt, orange zest and vanilla in a bowl. Swirl the rhubarb mixture through the yogurt; do not fold it in completely. Divide among dessert bowls or glasses. Drizzle some honey over each fool and top with pistachios.


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