Author Notes: Tell us about your recipe. —Vicky | Things I Made Today
ounces rhubarb, chopped on the bias
cup granulated sugar
cups full fat plain yogurt
cup pecans, toasted and chopped
teaspoon lavender, optional
- In a large bowl, toss together rhubarb and sugar. Spread evenly on a small baking sheet and set aside for 1 hour (or longer) until sugar starts to break down the rhubarb.
- Preheat oven to 300F.
- Roast rhubarb for about 25-30 minutes, until tender. Let cool completely. Rhubarb can me made ahead of time. Store in an airtight container for up to 4 days.
- To assemble, divide yogurt amongst 4 bowls. Top with roasted rhubarb, pecans, lavender (if using) and honey.