Recipe courtesy of Bobby Flay

Strawberry-Rhubarb Greek Yogurt Fool

Name: Strawberry-Rhubarb Greek Yogurt Fool
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
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

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Level: Easy

Total: 40 min (includes cooling time)
Active: 20 min

Yield: 4 servings

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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.