This dish has hints of the Middle East. The roasted rhubarb works so well with a luscious date sauce and pistachios. Serve with a generous dollop of thick yoghurt and you'll be in dessert heaven!
Preheat oven to 175C
Toast the pistachio nuts on a rimmed baking sheet, tossing occasionally, until golden brown: about 8-10 minutes. Leave to cool, then roughly chop.
Place rhubarb on a baking sheet lined with baking parchment. Roast in a preheated oven until the rhubarb is tender but not falling apart: about 20-25 minutes.
Meanwhile, bring dates, zest, vanilla, 1 tablespoon of the honey, cinnamon and 1 cup water to a boil in a small saucepan.
Reduce heat and simmer gently until the dates are very soft and liquid is reduced by half: about 8-10 minutes. Remove from the heat.
Blend to a smooth sauce using a stick blender.
Whisk yoghurt and remaining honey in a small bowl.
Serve the roasted rhubarb topped with the date sauce along with the honeyed pistachios.
1/4 cup shelled pistachios
1/2 cup Dates chopped
2 teaspoons orange zest finely grated
1/2 teaspoon Heilala vanilla extract
2 tablespoons Honey 1 tablespoon for dates, 1 for yoghurt
1/4 teaspoon Farro ground cinnamon
3 large sticks of rhubarb about 340 grams, cut into 5 cm long pieces.
1 1/2 cups The Collective Straight Up plain yoghurt