🍯 Honey-Roasted Rhubarb with Vanilla Yogurt

A Sweet Way to Celebrate Seasonal Produce

When rhubarb hits the farm stand, you know it’s summer. Its bright pink stalks pack a tart punch and pair beautifully with floral black locust honey—especially when roasted until jammy and spooned over creamy vanilla yogurt.

This simple recipe is designed to let local farm food shine. Whether you picked up your rhubarb and honey from Iron & Acre’s farm fresh food delivery or your neighborhood farmer’s market, this dish turns humble ingredients into a dessert—or breakfast—you’ll crave all season.

With just five ingredients and 20 minutes of hands-off time, it’s the perfect way to highlight the best of farm fresh food while keeping things easy and elegant.

🛒 Shopping List

Produce

• Rhubarb stalks
• Optional: fresh mint or lemon zest for garnish

Protein

• Full-fat Greek yogurt or plain 

Pantry Items / Spices

• Black locust honey (or local raw honey)
• Vanilla extract
• Pinch of salt

Optional Add-ons or Swaps

• Maple syrup (instead of honey)
• Coconut yogurt (for dairy-free)
• Granola or chopped nuts for crunch
  
  

📦 Ingredients (Serves 2–3)

• 3 cups rhubarb, cut into 1-inch pieces (about 4 stalks)
• 3 tbsp black locust honey
• 1/2 tsp vanilla extract
• Pinch of sea salt
• 1 ½ cups full-fat Greek yogurt (or yogurt of choice)

🔪 Instructions

1. Preheat the oven.

Set your oven to 400°F (200°C).

2. Prep the rhubarb.

Wash and trim the rhubarb stalks. Cut into 1-inch pieces and spread on a parchment-lined baking sheet.

3. Drizzle and roast.

Drizzle the rhubarb with honey, vanilla, and a pinch of salt. Toss gently to coat. Roast for 15–20 minutes, until the rhubarb softens and begins to caramelize around the edges.

4. Cool slightly.

Let the roasted rhubarb sit for 5 minutes—it’ll continue to soften and release juices, forming a light syrup.

5. Assemble.

Spoon the yogurt into bowls, swirl the warm rhubarb and juices over top, and garnish with fresh mint or lemon zest if desired.

🍽️ How to Serve It

• Optional Garnishes: fresh mint, lemon zest, chopped pistachios
• Pair With: a drizzle of extra honey or a crunchy granola
• Storage Tips: Store leftover roasted rhubarb in the fridge for up to 5 days. Reheat gently or enjoy chilled.

🥄 Why This Recipe Works

It’s sweet, tangy, creamy—and incredibly simple. This dish captures the essence of local farm food, making it perfect for those who want to celebrate seasonality without overcomplicating the plate.