Rhubarb and Pistachios over Thick Yogurt
A luxurious breakfast or dessert featuring tender spiced rhubarb and crunchy pistachios served over creamy Greek yogurt. The combination of cardamom, nutmeg, honey, and rose water creates an exotic flavor profile.
Ingredients
- •4 stalks rhubarb
- •½ teaspoon cardamom
- •¼ teaspoon ground nutmeg
- •⅛ teaspoon salt
- •½ cup light-colored honey
- •1 teaspoon vanilla extract
- •1 teaspoon rose water
- •2 cups Greek-style yogurt
- •½ cup pistachios
- •coarsely chopped
Cooking Instructions
- 1.
Cut the rhubarb into 1-inch pieces and put in 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 cardamom, nutmeg, and salt. Break up any large pieces of rhubarb with a wooden spoon. 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.
15 min
- 2.
To serve, put 1/2 cup of yogurt in each bowl and top with a few tablespoons of the rhubarb. Scatter a few tablespoons of pistachios over the top.
5 min
