I started incorporating rhubarb into recipe this summer and I feel like I've been missing out for such a long time. This recipe is intended as a dessert, but we ate it for breakfast. It wasn't too sweet and the Greek yogurt has plenty of protein, so enjoying this for breakfast or brunch shouldn't be a problem. Or it could be a light, summery dessert.
Recipe from Food Network.
-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
Combine the rhubarb, strawberries, sugar and orange peel in a smal 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 and discard before serving.
In another bowl fold the vanilla and orange zest into the Greek yogurt, orange zest. Swirl the rhubarb mixture through the yogurt; do not fold it in completely, you don't want it to be totally mixed, swirling it will make for a prettier dessert . Divide among bowls or martini glasses; there will be four servings. Drizzle some honey over each fool and top with pistachios.
This was pretty interesting. The orange zest made the recipe a little bitter, but the vanilla and strawberry helped to offset the bitterness and prevent it from being unpleasant. The pistachio added a nice crunch. This is something I would make again, there are several variations from Food Network involving different fruit combinations.