Roasted Maple Rhubarb Compote with Oranges, Dates, and Pistachios

Recipe adapted from Bon Appetit

Rhubarb is one of the best and earliest signs of spring in the produce section—the bright pink stalks add a touch of tartness to lots of recipes. Here, they’re sweetened with dates and some maple syrup for a touch of Vermont, flavored with warm spices and orange zest, then spooned over creamy maple yogurt for a treat that’s equally good for breakfast as it is dessert.

Prep Time

10 minutes

Cook Time

40 minutes


4 Servings


1⁄4 cup pistachios (raw, unsalted)
1⁄2 cup medjool dates (pitted, chopped)
1 orange (zested, peeled, chopped)
1⁄2 teaspoon vanilla extract
2 tablespoons maple syrup
1 pound rhubarb (cut into 2-inch pieces)
1⁄4 teaspoon cinnamon, ground
1⁄4 teaspoon cardamom, ground
1 1⁄3 cups yogurt, Greek (plain)


Preheat oven to 350°F. Chop pistachios roughly, then toast on a baking sheet until fragrant and slightly browned (8-10 minutes). Cool. Combine dates, orange zest, vanilla extract, 1 Tbsp. maple syrup, and 1 cup water in a small saucepan and simmer until dates have softened, approximately 10 minutes. Mash dates slightly.

Toss rhubarb with date mixture and spices and roast 25-30 minutes, stirring once. Whisk together yogurt and remaining 1 Tbsp. maple syrup.

To serve, place yogurt in small bowls, then top with roasted rhubarb, pistachios, and chopped orange segments.