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.
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