Strawberry-Rhubarb Greek Yogurt Fool

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


  1. 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.)
  2. 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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