| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 363 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 3 g |
| Sugar | 42 g |
| Protein | 14 g |
| Cholesterol | 19 mg |
| Sodium | 70 mg |
| Serving Size | 1 of 4 servings |
| Calories | 363 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 3 g |
| Sugar | 42 g |
| Protein | 14 g |
| Cholesterol | 19 mg |
| Sodium | 70 mg |
Reviews
Really good. My tweaks- I added the strawberries to the rhubarb mixture after it was off the heat and had cooled a bit. Otherwise-yum! Thinking of using a cooled version to make “homemade” yogurt or ice cream ….
I am trying to put together a recipe book for my mother with ideas from Chefs from Foodnetwork. She cooks for my father who is Type2 diabetic, recent stroke victim and she is very frustrated and desperate when it comes to having to change cooking styles and not to have to make the same boring meals all the time. Worse yet, my father still has a ‘sweet’ tooth. So this is perfect, with the yogurt (I will try to get low fat) and less sugar in the ‘jam’ component, and this is going to be a nice addition to the recipe book. Thank you.