Rhubarb and Pistachios over Thick Yogurt

Rhubarb and Pistachios over Thick Yogurt

Info

Rating
Calories
305.0
Protein
8.0
Sodium
133.0
Fat
11.0

Description

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.

Tags

    Salad Appetizer Breakfast Brunch Side Vegetarian Yogurt Dinner Lunch Pistachio Healthy Honey Rhubarb Nutmeg Simmer Cardamom Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
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