Roasted Maple Rhubarb Compote with Oranges, Dates, and Pistachios
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.