Roasted Rhubarb with Greek Yogurt & Garden Granola® Carrot Turmeric

Welcome to Rhubarb Girl Spring

Move over, tomato girl summer—this season, it’s all about rhubarb. With its bold pink stalks and tangy bite, rhubarb brings big spring energy to your bowl. It’s tart, stylish, and perfectly in season—just like you.

Rhubarb is one of the first signs of spring, typically harvested from April to June. Technically a vegetable (surprise!), it’s used like fruit in the kitchen and is rich in antioxidants, fiber, and vitamin K. This vibrant, seasonal star deserves a place at your brunch table.

Prep Time: 10 minutes
Cook Time: 15 -20 minutes
Servings: 4
Dietary Info: Gluten-Free | Vegan Friendly Option

Springtime meets comfort in this simple, flavorful dish. Tart roasted rhubarb is lightly sweetened with maple syrup and infused with vanilla and orange zest. Served over creamy Greek yogurt and finished with a generous sprinkle of Garden Granola® Carrot Turmeric, it's the perfect balance of bright, creamy, and crunchy.

Why You’ll Love This Recipe

1. Seasonal & Fresh: Rhubarb is the star of spring and brings a tangy pop.

2. Gently Sweetened: Just maple syrup and orange zest for natural brightness.

3. Simple & Elegant: Easy enough for breakfast, pretty enough for entertaining.

4. Gluten-Free: Naturally gluten-free and packed with texture.

Make It Vegan

Swap the Greek yogurt for your favorite plant-based alternative—coconut, almond, or cashew yogurt all pair beautifully with the roasted rhubarb and Garden Granola® Carrot Turmeric.

Ingredients

For the Roasted Rhubarb:

• 4 cups rhubarb, trimmed and cut into 2-inch pieces

• 1/3 cup maple syrup

• 1 teaspoon vanilla extract

• Zest of 1 orange

To Serve:

• 2 cups Greek yogurt

• 1 - 1 1/3 cups Garden Granola® Carrot Turmeric

Instructions

1. Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper.

2. In a mixing bowl, toss rhubarb with maple syrup, vanilla extract, and orange zest until evenly coated.

3. Spread rhubarb evenly on the prepared baking sheet, making sure pieces aren’t too crowded.

4. Roast for 10 minutes, then stir gently. Return to oven for another 5-10 minutes until rhubarb is tender but still holds its shape.

5. Let the rhubarb cool slightly, or serve it warm for a cozier vibe—both ways are equally delicious.

To Serve

1. Spoon a ½ cup Greek yogurt into individual serving bowls.

2. Top each with ½- ¾ cup roasted rhubarb.

3. Sprinkle with about 1/3 cup Garden Granola® Carrot Turmeric per serving.

Flavor Variations

• Add a pinch of ground ginger or cardamom to the rhubarb before roasting.

• Stir in a splash of orange juice or rosewater for extra brightness.

• Garnish with fresh mint or basil just before serving.

• Want dessert? Swap the yogurt for whipped coconut cream.

Rhubarb 101: A Spring Star

Rhubarb isn’t just pretty—it’s packed with plant power. A good source of vitamin K and fiber, rhubarb also contains antioxidants like anthocyanins (those are what give the stalks their gorgeous red hue). Always discard the leaves, which are toxic, and look for firm, vibrant stalks when shopping.

Pro tip: The redder the rhubarb, the sweeter the flavor tends to be.

Show Us Your Spring Bowl!

We’d love to see how you serve your roasted rhubarb creations. Tag @VictoryDanceFoods or use #VictoryDanceFoods and share your spring bowls with us. Bonus points for full-on #RhubarbGirlSpring vibes.