Rhubarb & Pistachios Over Thick Yogurt
Created by dienia b on April 17, 2016
- Servings: 4
- Prep Time: 30m
- Cook Time: 10m
- Recipe #23522
Ingredients
- 4 stalks (1 pound) rhubarb (ends and leaves trimmed)
- 1/4 cup water
- 1/8 teaspoon cardamom
- 1/8 teaspoon ground nutmeg
- Salt, 1 pinch
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon water (rose water)
- 16 ounces Greek yogurt (2 cups)
- 1/2 cup pistachio nuts (coarsely chopped)
How to Make
-
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.
Nutritional Facts
- 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