Name: Roasted Spiced Rhubarb With Dates and Yogurt
Ingredients: ¼ cup unsalted, shelled raw pistachios; ½ cup Medjool dates, chopped; 2 tsp. finely grated orange zest; ½ tsp. vanilla extract; 2 Tbsp. honey, divided; 3 large rhubarb stalks (about ¾ lb.), cut into 2" pieces; ¼ tsp. ground cinnamon; 1⅓ cups plain nonfat Greek yogurt

Ingredients

¼ cup unsalted, shelled raw pistachios
½ cup Medjool dates, chopped
2 tsp. finely grated orange zest
½ tsp. vanilla extract
2 Tbsp. honey, divided
3 large rhubarb stalks (about ¾ lb.), cut into 2" pieces
¼ tsp. ground cinnamon
1⅓ cups plain nonfat Greek yogurt

Steps

Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool, then chop.
Meanwhile, bring dates, zest, vanilla, 1 Tbsp. honey, and 1 cup water to a boil in a small saucepan, reduce heat, and simmer gently until dates are very soft and liquid is reduced by half, 8–10 minutes. Place rhubarb in a small baking dish and toss with cinnamon and date mixture. Roast, turning halfway through, until rhubarb is tender but not falling apart, 25–30 minutes.
Whisk yogurt and remaining 1 Tbsp. honey in a small bowl. Serve spiced rhubarb and any juices with yogurt and pistachios.