By Theresa Menke, Dietetic Intern [University of Minnesota – Fairview]
May is here and spring is in full swing! Time to thaw out the recipe book and ring in the season with fresh, seasonal ingredients.
Rhubarb is a delicious springtime favorite, but can be tricky when it comes to versatility. Traditionally the star of seasonal crisps and pies, this tart veggie is often overlooked when meal time rolls around. Rhubarb grows well in states with cooler climates, such as Minnesota, and is a good source of potassium, vitamin C and calcium.
Here’s one way to make the spring harvest the star of a protein-packed, flavorful breakfast!
Roasted Rhubarb with Dates and Yogurt
Adapted from Bon Appetit
- ¼ cup raw pistachios, shelled
- ½ cup dates, chopped
- 2 tsp. grated orange zest
- ½ tsp. vanilla extract
- 2 tbsp. honey, divided
- 3 large rhubarb stalks (about ¾ lb.), cut into 2” pieces
- ¼ tsp. ground cinnamon
- 1 1/3 cups plain nonfat Greek yogurt
- 1 cup granola or 4 slices French toast
- Preheat oven to 350 degrees.
- Toast pistachios on a rimmed baking sheet until golden brown (about 8–10 minutes), tossing occasionally; let cool, then chop.
- Meanwhile, bring dates, zest, vanilla, 1 tbsp. honey and 1 cup water to a boil in a small saucepan, reduce heat, and simmer gently until dates are very soft and liquid is reduced by half, about 8–10 minutes.
- Place rhubarb in a small baking dish and toss with cinnamon and date mixture. Roast, turning halfway through, until rhubarb is tender but not falling apart, 25–30 minutes.
- Whisk yogurt and remaining 1 tbsp. honey in a small bowl. Top granola or French toast with yogurt, spiced rhubarb, juices and pistachios.
Per serving: 240 calories, 12 g total fat (2.5 g saturated fat), 10 g protein, 26 g carbohydrates, 8 g fiber, 95 mg sodium