Serves 4

5-6 Large Stalks Fresh Rhubarb - Leaves Removed, Cleaned and Trimmed, Cut Into 1-2 Inch Pieces

200 Grams White Sugar or Vanilla Sugar

1 tsp vanilla (if not using vanilla sugar)

60ml Water

1 Container of Thick Yogurt (Skyr or Labneh)

30-40 Grams Chopped Raw Unsalted Pistachios

Drizzle of Honey - If Desired

Edible Flowers to Garnish - 100% Just for Fun!

Preheat oven to 400. Place cut rhubarb in an oven safe dish and sprinkle with sugar and water. Roast for 30-35 minutes until the fruit is soft and the juices are ruby pink.

In small serving bowls divide the yogurt. Top with the rhubarb and some of the juices. Sprinkle with chopped pistachios and drizzle with honey if desired.