Rhubarb & Pistachios Over Thick Yogurt
April 17, 2016
Categories: Breakfast, Dairy, Nuts/Seeds, Pistachio, Vegetables, Rhubarb, Middle Eastern, Brunch, Gluten-Free, Heart Healthy, No Eggs, Vegetarian, Yogurt, Kosher Dairy more
"Wonderful breakfast via charlotte j"
- Serving Size: 1 (273.4 g)
- Calories 293.1
- Total Fat - 7.5 g
- Saturated Fat - 1 g
- Cholesterol - 4.3 mg
- Sodium - 103.4 mg
- Total Carbohydrate - 47.7 g
- Dietary Fiber - 3.7 g
- Sugars - 40.1 g
- Protein - 13 g
- Calcium - 211 mg
- Iron - 1.1 mg
- Vitamin C - 9.8 mg
- Thiamin - 0.1 mg
Step by Step Method
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.
Tips & Variations
No special items needed.