Strawberry-Rhubarb Greek Yogurt Fool

1. 1

   Combine the rhubarb, strawberries, sugar and orange peel in a medium saucepan over medium heat.

2. 2

   Bring to a simmer and cook until soft, stirring frequently, about 10 minutes.

3. 3

   Transfer to a bowl and let cool completely.

4. 4

   Remove the orange peel before serving.

5. 5

   (The strawberry-rhubarb mixture can be made 2 days ahead and stored, covered, in the refrigerator.)

6. 6

   Whisk together the yogurt, orange zest and vanilla in a bowl.

7. 7

   Swirl the rhubarb mixture through the yogurt; do not fold it in completely.

8. 8

   Divide among dessert bowls or glasses.

9. 9

   Drizzle some honey over each fool and top with pistachios.

* Per serving · 4 servings · Values may vary.

No additional tips available.