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