Strawberry-Rhubarb Greek Yogurt Fool

• 2 stalks rhubarb, cut into 1-inch pieces
• 1 cup sliced strawberries
• 1/2 cup sugar
• One 3-inch strip orange peel, plus 1 teaspoon grated zest
• 2 cups nonfat or 2-percent Greek yogurt
• 1 teaspoon vanilla extract
• 2 tablespoons honey
• 1/2 cup chopped pistachios

1. Combine the rhubarb, strawberries, sugar and orange peel in a medium saucepan over medium heat.
2. Bring to a simmer and cook until soft, stirring frequently, about 10 minutes.
3. Transfer to a bowl and let cool completely.
4. Remove the orange peel before serving.
5. (The strawberry-rhubarb mixture can be made 2 days ahead and stored, covered, in the refrigerator.)
6. Whisk together the yogurt, orange zest and vanilla in a bowl.
7. Swirl the rhubarb mixture through the yogurt; do not fold it in completely.
8. Divide among dessert bowls or glasses.
9. Drizzle some honey over each fool and top with pistachios.

stalks rhubarb, strawberries, sugar, orange peel, nonfat, vanilla, honey, pistachios

Taken from www.foodnetwork.com/recipes/bobby-flay/strawberry-rhubarb-greek-yogurt-fool.html (may not work)