Make Ahead

Roasted Rhubarb Yogurt Bowls With Lavender

July  3, 2017
0 Ratings
Photo by Vicky | Things I Made Today
  • Serves 4
Author Notes

Tell us about your recipe. —Vicky | Things I Made Today

What You'll Need
  • 8 ounces rhubarb, chopped on the bias
  • 1/4 cup granulated sugar
  • 2 cups full fat plain yogurt
  • 1/4 cup pecans, toasted and chopped
  • 1/2 teaspoon lavender, optional
  • 2 tablespoons honey
  1. 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.
  2. Preheat oven to 300F.
  3. 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.
  4. To assemble, divide yogurt amongst 4 bowls. Top with roasted rhubarb, pecans, lavender (if using) and honey.

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