Rhubarb and Pistachios over Thick Yogurt |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This strikingly colorful dessert pairs tart rhubarb with rich Greek-style yogurt. Use a light colored honey that won't dull the rhubarb's bright hue. If you are using regular yogurt, start this recipe the night before so that it can strain overnight. Ingredients:
4 stalks rhubarb, ends and leaves trimmed |
1/2 teaspoon cardamom |
1/4 teaspoon ground nutmeg |
pinch of salt |
1/2 cup light-colored honey |
1 teaspoon vanilla extract |
1 teaspoon rose water |
2 cups greek-style yogurt, or 4 cups regular yogurt, drained overnight and refrigerated |
1/2 cup pistachios, coarsely chopped |
Directions:
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.
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.
3. Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia, copyright © 2010. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.LOUISA SHAFIA is the founder of Lucid Food, an eco-friendly fine catering company based in New York City. A graduate of the Natural Gourmet Institute, she has worked at Millennium Restaurant and Roxanne's in the San Francisco Bay Area, and at Aquavit and Pure Food and Wine in New York.
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