Rhubarb And Pistachios Over Thick Yogurt

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 stalks rhubarb, ends and leaves trimmed
• 1/4 cup water
• 1/2 teaspoon cardamom
• 1/4 teaspoon ground nutmeg
• 1 pinch salt
• 1/2 cup light-colored honey
• 1 teaspoon vanilla extract
• 1 teaspoon rose water
• 2 cups greek yogurt or 4 cups regular yogurt, drained overnight and refrigerated
• 1/2 cup pistachios, coarsely chopped

Recipe

• 1 cut the rhubarb into one-inch pieces and put into a small saucepan with 1/4 cup water.
• 2 cover and bring to a boil, then decrease the heat and simmer, stirring occasionally.
• 3 when the rhubarb starts to soften, after about 5 minutes, stir in the cardamon, nutmeg, and salt.
• 4 break up any large pieces of rhubarb.
• 5 continue to simmer, covered, until the rhubarb is completely softened, about 4 minutes more.
• 6 remove from the heat and stir in the honey and vanilla extract.
• 7 let cool.
• 8 add the rose water.
• 9 to serve:.
• 10 put 1/2 cup of greek-style yogurt in each bowl and top with a few tablespoons of the rhubarb.
• 11 scatter a few tablespoons of pistachios over the top.