Rhubarb and Pistachios over Thick Yogurt

Name: Rhubarb and Pistachios over Thick Yogurt
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons cardamom; 0 teaspoons ground nutmeg; 118 milliliters light-colored honey; 118 milliliters pistachios, coarsely chopped; 4 stalks rhubarb, ends and leaves trimmed; 1 teaspoon rose water; 1 pinch Pinch of salt; 1 teaspoon vanilla extract; 473 milliliters Greek-style yogurt, or 4 cups regular yogurt, drained overnight and refrigerated

Rhubarb and Pistachios over Thick Yogurt is a gluten free, primal, and vegetarian recipe with 4 servings. This recipe covers 10% of your daily requirements of vitamins and minerals. This morn meal has 305 calories, 8g of protein, and 11g of fat per serving. It can be enjoyed any time, but it is especially good for Mother's Day. Head to the store and pick up vanillan extract, ground nutmeg, pistachios, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Cardamom

Rhubarb

Nutmeg

Water

Salt

Equipment you will use

Wooden Spoon

Sauce Pan

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

Ingredients you will need

Vanilla Extract

Honey

Let cool.

Add the rose water.

Ingredients you will need

Rose Water

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.

Ingredients you will need

Pistachio Nuts

Rhubarb

Yogurt

Equipment you will use

Bowl

Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.LOUISA SHAFIA is the founder of Lucid Food, an eco-friendly fine catering company based in New York City. A graduate of the Natural Gourmet Institute, she has worked at Millennium Restaurant and Roxanne's in the San Francisco Bay Area, and at Aquavit and Pure Food and Wine in New York.

Ingredients you will need

Wine