Rhubarb And Pistachios Over Thick Yogurt Recipes

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RHUBARB AND PISTACHIOS OVER THICK YOGURT



Rhubarb and Pistachios over Thick Yogurt image

Provided by Louisa Shafia

Categories     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

Yield Serves 4

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.

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  • Cut the rhubarb into 1-inch pieces and place 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.
  • Just before serving, stir the rose water into the rhubarb. Place 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.

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