Rhubarb is one of the first vegetables – yes, it is technically a vegetable – to be ready for harvest in our garden every spring, and I can’t wait to get cooking with it. Whether in a dessert or as part of a savory dish, rhubarb is incredibly versatile.
My mom always told me to stop harvesting around the summer solstice, and I continue to do so to this day. There are a few reasons you’ll hear for this tradition. Some gardeners point to increased oxalate levels as we get further into summer and the longer the rhubarb grows, while others simply use it as a reminder to let the plant rest and store energy for another healthy harvest next spring. Whether it is science, tradition, or a little of both, I continue to follow her advice.
As the summer solstice approaches, I usually freeze one last big batch of rhubarb and test a couple more recipes. This has quickly become one of my favorites. The roasted rhubarb is lightly sweetened, the yogurt is deliciously creamy, and the hazelnut dukkah transforms the dish from a simple rhubarb-and-yogurt combination into something truly special. It adds crunch, warmth, and incredible flavor – I especially love the subtle hint of fennel. Three simple components come together to create a dish that feels both elegant and effortless.
Step by Step Instructions for Roasted Rhubarb with Honeyed Coconut Yogurt & Hazelnut Dukkah
Gather all ingredients: rhubarb, maple sugar, ginger, vanilla paste or extract, lemon, EVOO, fine sea salt, coconut yogurt, honey, hazelnuts, sesame seeds, fennel seeds, coriander seeds, flaky sea salt.
Toss rhubarb with maple sugar, ginger, vanilla, citrus zest, olive oil, and salt. Spread in a single layer on a baking sheet and roast at 350°F for 15-20 minutes.
Whisk together the coconut yogurt, honey, vanilla, and fine sea salt.
Toast sesame and pumpkin seeds in a dry skillet over medium heat until fragrant. Add crushed fennel and coriander seeds and toast for 30-60 seconds more. Remove from heat, stir in toasted hazelnuts and sea salt, and cool completely.
To serve, spoon the honeyed yogurt into a bowl, jar, or glass, top with roasted rhubarb, including some of the juices, and finish with a good sprinkle of the hazelnut dukkah.
Roasted Rhubarb with Honeyed Coconut Yogurt & Hazelnut Dukkah
This simple roasted rhubarb is paired with creamy honeyed coconut yogurt and a crunchy hazelnut dukkah for a beautiful balance of sweet, tart, creamy, and nutty flavors.
4
servings20
minutes20
minutesKeep the screen of your device on
Ingredients
- Rhubarb
4 cups rhubarb, cut into 1-inch pieces
3 Tbsp maple sugar or coconut sugar
1 tsp freshly grated ginger (optional)
1 tsp vanilla paste or extract
Zest of 1 small organic lemon
2 tsp extra virgin olive oil
pinch fine sea salt
- Honeyed Coconut Yogurt
2 cups thick coconut yogurt, such as Cocojune (or your preferred Greek-style yogurt)
2 tbsp raw honey or maple syrup (more or less to taste)
1 tsp vanilla paste or extract
pinch fine sea salt
- Hazelnut Dukkah
1/4 cup toasted hazelnuts, roughly chopped*
1 tbsp sesame seeds
2 tbsp pumpkin seeds
1/2 tsp fennel seeds
1/4 tsp coriander seed
1/2 tsp flaky sea salt
Directions
- Preheat your oven to 350F and line a baking sheet with parchment paper. Toss the rhubarb with the maple sugar, ginger, vanilla, citrus zest, olive oil, and fine sea salt and spread it all in a single layer onto your prepared baking sheet.
- Roast for 15-20 minutes, until the rhubarb is just tender with a few lightly browned edges, but still holding its shape. Remove from the oven and let cool slightly.
- In the meantime, make the honeyed coconut yogurt. Whisk together the yogurt, honey (or maple syrup), vanilla, and a pinch of fine sea salt until thoroughly combined. Taste and adjust sweetness if desired. Refrigerate until ready to use.
- To make the dukkah, heat a small skillet over medium heat. Add the sesame seeds and pumpkin seeds and toast until fragrant, about 2-3 minutes. Lightly crush the fennel and coriander seeds using a mortar and pestle and add them to the skillet. Toast for another 30-60 seconds, stirring frequently. Remove from the heat, stir in the toasted hazelnuts and flaky sea salt, and let cool completely. Store in an airtight jar at room temperature for up to 3-4 weeks.
- To serve, spoon the honeyed coconut yogurt into bowls or small glasses, top with roasted rhubarb, including some of the juices and finish with a good sprinkle of the hazelnut dukkah. If you like it sweeter, drizzle with additional honey.
Notes
- *If using raw hazelnuts, toast them in a dry skillet over medium heat for about 6-8 minutes, stirring frequently, until fragrant and the skins begin to fall off. Transfer the warm hazelnuts to a clean kitchen towel and rub gently to remove most of the loose skins. It's perfectly fine if a few bits of skin remain. Let cool before roughly chopping them.
- **Best served with the rhubarb slightly warm or room temperature and the yogurt chilled.
- ***All 3 of these elements are also delicious over pancakes, chia pudding, or even in crepes.
