Save Recipe Print
Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Greek Salad

Recipe courtesy of Ina Garten

Easy Greek Salad

Recipe courtesy of Ree Drummond

Lemon Yogurt Cake

Recipe courtesy of Ina Garten

Greek Quinoa Salad

Recipe courtesy of Bobby Flay

Yogurt and Fruit Parfaits

Recipe courtesy of Rachael Ray

Greek-Style Stuffed Peppers

Recipe courtesy of Ellie Krieger

Greek Lemon Chicken Soup

Recipe courtesy of Valerie Bertinelli

Grilled Steak with Greek Corn Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories