The Elderflower Cocktail: A Floral
3 ounces Champagne (or dry white wine)
2 ounces St. Germain Elderflower Liqueur
1 ounce Club soda or soda water
Pour the liqueur and Champagne over ice in a chilled glass.
Top with club soda.
Garnish with a lemon twist.
Roasted Spiced Rhubarb
with Dates & Yogurt
¼ cup unsalted, shelled raw pistachios
½ cup Medjool dates, chopped
2 teaspoons finely grated orange zest
½ teaspoon vanilla extract
2 tablespoons honey, divided
3 large rhubarb stalks (about ¾ lb.), cut into 2” pieces
¼ teaspoon ground cinnamon
1 1/3 cups plain nonfat Greek yogurt
Preheat oven to 350°. Toast pine nuts on a rimmed
aking sheet, tossing occasionally, until golden brown,
8–10 minutes; let cool, then chop.
Meanwhile, bring dates, zest, vanilla, 1 Tbsp. honey, and 1 cup water to a boil in a small saucepan, reduce
heat, and simmer gently until dates are very soft and liquid is reduced by half, 8–10 minutes. Place rhubarb
in a small baking dish and toss with cinnamon and date mixture. Roast, turning halfway through, until
rhubarb is tender but not falling apart, 25–30 minutes.
Whisk yogurt and remaining 1 Tbsp. honey in a small bowl. Serve spiced rhubarb and any juices with
yogurt and pistachios.