Rhubarb, strawberry, hazelnut and goat yoghurt dessert

This is what spring is all about. Fresh, bright and healthy. This dessert will have you feeling energized and refreshed.

Ingredients

• 3 large rhubarb stalks, cut into 3-inch chunks

• 2 Tbsp raw honey

• 1 vanilla bean

• 3/4 cup dried strawberries, halved

• 1 tsp ground cinnamon

• 1/4 tsp ground cloves

• 1 cup water

• 2 cups plain goat yogurt (you can use Greek yogurt or labneh, but make an effort to find goat)

• Zest and juice from 1 orange

• 1/2 cup hazelnuts, toasted and roughly chopped

• 1/2 cup fresh mint, chopped in thin strips

Directions

Heat oven to 350ºF. In a small pot combine dried strawberries, honey, vanilla, cinnamon, cloves and water. Bring to a boil and reduce by 1/3. Toss rhubarb in this mixture and roast in oven for 20 minutes. You still want the rhubarb to have some teeth and not be mushy. Mix yogurt with orange juice and zest. Place yogurt in bowls, top with rhubarb, hazelnuts, mint and additional honey if you wish!

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bon appetit