- Level: Easy
- Total: 40 min (includes cooling time)
- Active: 20 min
- Yield: 4 servings
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.
