Description
This Yogurt with Roasted Rhubarb is a vibrant and elegant dish combining tangy roasted rhubarb with creamy yogurt, crunchy pistachios, and refreshing mint. It’s perfect for breakfast, dessert, or a light snack.
Ingredients
¾ cup plain whole‑milk strained (Greek‑style) yogurt
¼ cup roasted rhubarb
1 Tbsp chopped raw pistachios
Torn fresh mint leaves
Instructions
- Spoon the Greek‑style yogurt into a bowl.
- Top with roasted rhubarb, drizzling syrupy juices over the yogurt.
- Sprinkle chopped pistachios on top for crunch.
- Finish with torn fresh mint leaves for a refreshing flavor.
Notes
- Use plant-based yogurt for a vegan version.
- Top with granola, almonds, or seeds for extra crunch.
- Layer ingredients in a jar for a parfait-style snack.
- Drizzle honey for added sweetness if desired.
- Roasted rhubarb keeps well in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 10mg
