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Serves
4
Ingredients
8 oz.
rhubarb, chopped on the bias
1/4 cup
granulated sugar
2 cups
plump fat easy yogurt
1/4 cup
pecans, toasted and chopped
1/2 teaspoon
lavender, non-compulsory
2 tablespoons
honey
Directions
- In a broad bowl, toss together rhubarb and sugar. Spread evenly on a small baking sheet and location aside for 1 hour (or longer) until sugar starts to crumple the rhubarb.
- Preheat oven to 300F.
- Roast rhubarb for approximately 25-half-hour, until soft. Let frigid entirely. Rhubarb can me made before time. Retailer in an airtight container for up to 4 days.
- To assemble, divide yogurt amongst 4 bowls. Top with roasted rhubarb, pecans, lavender (if the usage of) and honey.