Strawberry-Rhubarb Yogurt Cups
Active Time: 10 minutes | Total Time: 10 minutes (plus cooling time) | Serves 4 | Gluten Free
- 8 ounces rhubarb, sliced into ½-inch pieces (about 1¾ cups)
- ¼ cup sugar
- 1 pint strawberries, sliced
- 2 cups Greek yogurt
- ¼ cup pistachios
In a medium saucepan, combine the rhubarb and sugar over medium heat. Cover tightly and cook for about 5 minutes, or until the sugar dissolves and the rhubarb starts to become tender. Remove the lid and simmer 2 to 3 minutes more, until the rhubarb thickens. Remove from the heat and stir in the strawberries. Transfer to a bowl to cool then refrigerate until completely cold, about 1 hour. This will give you about 1½ cups. Store what you don’t use in an airtight container in the refrigerator for up to 1 week.
Divide the yogurt among small cups or glasses. Spoon in some the rhubarb mixture and top with the pistachios.
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