Rhubarb and Pistachios over Thick Yogurt
photo by Dienia B.
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 stalk rhubarb, ends and leaves trimmed
- 59.14 ml water
- 2.46 ml cardamom
- 1.23 ml ground nutmeg
- 0.25 ml salt
- 118.29 ml light-colored honey
- 4.92 ml vanilla extract
- 4.92 ml rose water
- 473.18 ml Greek yogurt or 946.36 ml regular yogurt, drained overnight and refrigerated
- 118.29 ml pistachios, coarsely chopped
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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RECIPE SUBMITTED BY
Charlotte J
United States