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Rhubarb and Pistachios over Thick Yogurt

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“I have not made this yet. My sister sent this to me. She said they only used 1/4 t cardamon because they did not went it to be the dominant flavor.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the rhubarb into one-inch pieces and put into a small saucepan with 1/4 cup water.
  2. Cover and bring to a boil, then decrease the heat and simmer, stirring occasionally.
  3. When the rhubarb starts to soften, after about 5 minutes, stir in the cardamon, nutmeg, and salt.
  4. Break up any large pieces of rhubarb.
  5. Continue to simmer, covered, until the rhubarb is completely softened, about 4 minutes more.
  6. Remove from the heat and stir in the honey and vanilla extract.
  7. Let cool.
  8. Add the rose water.
  9. To serve:.
  10. Put 1/2 cup of Greek-style yogurt in each bowl and top with a few tablespoons of the rhubarb.
  11. Scatter a few tablespoons of pistachios over the top.

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