Roasted Spiced Rhubarb with Dates and Yogurt
Ingredients
- ¼ cup unsalted, shelled raw pistachios
- ½ cup Medjool dates, chopped
- 2 teaspoons finely grated orange zest
- ½ teaspoon vanilla extract
- 2 tablespoons honey, divided
- 3 large rhubarb stalks (about ¾ lb.), cut into 2” pieces
- ¼ teaspoon ground cinnamon
- 1⅓ cups plain nonfat Greek yogurt
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