Roasted Maple Rhubarb Compote with Oranges, Dates, and Pistachios

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SourceRecipe adapted from Bon Appetit
Prep time10 minutes
Cooking time40 minutes
Total time50 minutes


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.


1/4 cup
pistachios (raw, unsalted)
1/2 cup
medjool dates (pitted, chopped)
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 cup
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.