Rhubarb and Pistachios over Thick Yogurt

"I have not made this yet. My sister sent this to me. She said they only used 1/4 t cardamon because they did not went it to be the dominant flavor."
 
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photo by Dienia B. photo by Dienia B.
photo by Dienia B.
Ready In:
15mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Cut the rhubarb into one-inch pieces and put into a small saucepan with 1/4 cup water.
  • Cover and bring to a boil, then decrease the heat and simmer, stirring occasionally.
  • When the rhubarb starts to soften, after about 5 minutes, stir in the cardamon, nutmeg, and salt.
  • Break up any large pieces of rhubarb.
  • Continue to simmer, covered, until the rhubarb is completely softened, about 4 minutes more.
  • Remove from the heat and stir in the honey and vanilla extract.
  • Let cool.
  • Add the rose water.
  • To serve:.
  • Put 1/2 cup of Greek-style yogurt in each bowl and top with a few tablespoons of the rhubarb.
  • Scatter a few tablespoons of pistachios over the top.

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Reviews

  1. wow you should smell this cooking watch when water gets low goes very fast great breakfast zwt 9
     
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