Roasted Rhubarb Parfaits with Coconut Yogurt and Cacao Nibs

Ingredients

• 1 vanilla bean
• 1 pound rhubarb (about 6 medium stalks), trimmed, halved lengthwise if thick, and sliced about ⅓-inch thick
• 8 ounces (1 pint) strawberries, tops removed and diced about ⅓-inch thick
• 6 tablespoons honey, plus an additional to taste
• 1 pinch salt
• 2 cups plain greek yogurt (I used Ellenos yogurt)
• 1/2 cup coconut cream (I used one 5.4 fluid oz/160 mL can from Native Forest)
• 1 cup unsweetened flaked coconut
• 6 tablespoons cacao nibs (I like Theo cacao nibs best)

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