Ingredients

• 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

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Instructions

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