There’s something about this combo that just works.
Tart rhubarb gets all soft and jammy in the oven, sweetened up with honey, and spooned over cool, creamy yogurt.
It’s super simple, but feels fancy enough to serve to friends.
I make this on slow weekends or as a refreshing treat after dinner.
It’s one of those “treat yourself” kinds of recipes that also happens to be good for you.
🥄 What You’ll Need:
- 4 stalks of rhubarb, sliced into ½-inch pieces
- 3 tbsp honey
- ½ tsp vanilla extract
- ½ tsp orange zest (optional but great!)
- 1 cup full-fat Greek yogurt
- Pinch of salt
- Optional toppings: chopped pistachios, fresh mint, extra honey
🍓 Why I Love This Recipe:
I started making this a few springs ago when I had more rhubarb than I knew what to do with. Turns out, roasting it with honey is pure magic.
- Super quick to make—15 minutes tops
- You can eat it warm or cold
- It looks like dessert but is healthy enough for breakfast
- Only a few ingredients but so much flavor
🍴 Servings & Cook Time:
- Serves: 2
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
🧪 Why This Recipe Works (Quick Science):
- Roasting rhubarb: Breaks down the fibers so it’s soft but not mushy.
- Honey vs. sugar: Honey adds moisture and a floral sweetness that balances the tart rhubarb.
- Salt: Just a tiny pinch brings out all the natural fruit flavors.
❌ Common Mistakes:
- Overcooking the rhubarb: It turns to mush fast. Keep an eye on it!
- Not stirring the honey: Make sure it’s evenly spread so it caramelizes gently.
- Serving too soon: Let it cool a few minutes so the juices thicken slightly.
🧂 What to Serve With:
- Granola for crunch
- Warm biscuits or scones
- Vanilla ice cream or frozen yogurt
- Toasted brioche
💭 FAQ:
Q: Can I use frozen rhubarb?
A: Yes! Thaw it first and pat dry to avoid too much liquid.
Q: Is this recipe dairy-free?
A: Use a dairy-free yogurt like coconut or almond-based.
Q: Can I double it?
A: Absolutely. Just spread the rhubarb out on a large baking sheet.
🍯 Pro Tips:
- Taste your honey before using—each brand is different!
- If your rhubarb is super tart, add a tiny sprinkle of sugar with the honey.
- Use a rimmed baking dish so the juices don’t spill.
- Add orange zest right before serving for brightness.
- Make a double batch and use leftovers in oatmeal or on pancakes.
🧰 Tools You’ll Need:
- Sharp knife
- Baking dish or rimmed sheet pan
- Small bowl for mixing
- Spoon or spatula
- Measuring spoons
🔁 Substitutions & Variations:
- Sweetener: Maple syrup or agave instead of honey
- Yogurt: Coconut yogurt or kefir
- Add fruit: Strawberries or raspberries roast well with rhubarb
- Spice it up: Add a pinch of cinnamon or ginger
⏰ Make-Ahead Tips:
- Roast the rhubarb up to 3 days ahead. Store in an airtight container in the fridge.
- Yogurt can be pre-portioned into bowls for grab-and-go snacks.
🍽️ How to Make Honey Roasted Rhubarb with Yogurt
Step 1: Preheat oven to 400°F
Simple start—just get the oven going so it’s hot when we’re ready.
Step 2: Prep the rhubarb
Wash and slice your rhubarb into ½-inch pieces.
Step 3: Mix with honey & vanilla
In a bowl, toss the sliced rhubarb with honey, vanilla extract, orange zest (if using), and a pinch of salt.
Step 4: Roast the rhubarb
Spread it out in a single layer on a baking dish and roast for 15 minutes until soft and syrupy.
Step 5: Cool slightly
Let the roasted rhubarb sit for 5–10 minutes so the juices thicken a bit.
Step 6: Spoon over yogurt and serve
Scoop Greek yogurt into bowls and spoon the warm rhubarb on top. Add toppings if you want!
🥡 Leftovers & Storage:
- Store extra roasted rhubarb in the fridge in an airtight container for up to 4 days.
- Reheat gently or enjoy cold.
- Yogurt + rhubarb layered in jars makes great meal-prep breakfast!
❤️ Time to Try It!
If you’ve never roasted rhubarb before, you’re in for a treat. This sweet-tart combo with creamy yogurt is something special. When you give it a go, drop a comment and let me know how it turned out—or if you made your own twist. Can’t wait to hear!
