You’d Be Crazy Not to Try This Strawberry-Rhubarb Greek Yogurt Fool

07 Aug

There’s still plenty of time to get some great strawberries to use in all kinds of wonderful recipes for the summer. You can use strawberries in any meal you have during the day. Make a smoothie or just chop some up for your oatmeal for breakfast, put some in a tasty salad for lunch and you can even work them into your chicken dinner if you like. Of course, my favorite way to use them is in some kind of dessert. I was looking for an easy dessert that would just take a few minutes to make, taste great and be a bit healthier than perhaps a standard pie or tart. I came across this recipe from Bobby Flay for a strawberry-rhubarb fool that makes use of Greek Yogurt to give it some extra flavor and make it a bit of a healthier option than whipped cream or ice cream.

Strawberry-Rhubarb Greek Yogurt Fool

2 stalks rhubarb, cut into 1-inch pieces

1 cup sliced strawberries

1/2 cup sugar

One 3-inch strip orange peel, plus 1 teaspoon grated orange zest

2 cups nonfat Greek yogurt

1 teaspoon vanilla extract

2 tablespoons honey

1/2 cup chopped pistachios

Combine the rhubarb, strawberries, sugar and orange peel in a medium saucepan over medium heat. Bring the mixture to a simmer and cook until the rhubarb and strawberries are soft, stirring frequently, about 10 to 12 minutes. Transfer the fruit mixture to a bowl and let it cool completely. Remove the orange peel before making any servings. The strawberry-rhubarb mixture can be made 2 days ahead of time and stored well covered in the refrigerator.

Whisk together the Greek yogurt, orange zest and the vanilla extract in a bowl until combined. Swirl the rhubarb mixture through the Greek yogurt mixture. Do not fold the rhubarb mixture completely into the yogurt. Divide the mixture among dessert bowls or glasses. Drizzle the tops of each serving with some honey and top with the chopped pistachios.

This really easy dessert looks great and tastes even better. You get the awesome mix of the strawberries and rhubarb swirled into the tangy flavor of the Greek yogurt. When you mix in the honey with it makes it even better, but perhaps may favorite part is the crunch and saltiness you get from the pistachios. It just seems to all go really well together and you can have them made in about 15 minutes, giving you a really easy dessert that you can whip up at the last-minute and have it look elegant.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

photo (9)

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Posted by on August 7, 2014 in Cooking, Dessert, Fruit


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