Rhubarb & Pistachios Over Thick Yogurt

4
Servings
30m
Prep Time
10m
Cook Time
40m
Ready In


"Wonderful breakfast via charlotte j"

Original recipe yields 4 servings
OK

Nutritional

  • 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 1

Cut the rhubarb into one-inch pieces and put into a small saucepan with 1/4 cup water.

Step 2

Cover and bring to a boil, then decrease the heat and simmer, stirring occasionally.

Step 3

When the rhubarb starts to soften, after about 5 minutes, stir in the cardamon, nutmeg, and salt.

Step 4

Break up any large pieces of rhubarb.

Step 5

Continue to simmer, covered, until the rhubarb is completely softened, about 4 minutes more.

Step 6

Remove from the heat and stir in the honey and vanilla extract.

Step 7

Let cool. Add the rose water.

Step 8

To serve: Put 1/2 cup of Greek-style yogurt in each bowl and top with a few tablespoons of the rhubarb.

Step 9

Scatter a few tablespoons of pistachios over the top.

Tips & Variations


No special items needed.

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