Rhubarb and Pistachios over Thick Yogurt |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
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.
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