Rhubarb Stewed With Rosewater, Cardamom, And Pistachios

1. 1

   Peel the rhubarb, and cut into 3 centimeter sections.

2. 2

   Place in a small saucepan. Add 2 tablespoons of water, cover, and bring to a boil.

3. 3

   After a few minutes, the rhubarb should be cooked, and more flexible.

4. 4

   Add the spices, and continue cooking, covered, over low heat for 4 to 5 minutes, until there are no more pieces of rhubarb left, only compote.

5. 5

   Remove from heat, and add the honey and vanilla (add a little more honey to taste).

6. 6

   Allow to cool, and add rose water.

7. 7

   Pour 2 tablespoons of Greek yogurt into each bowl and top with compote.

8. 8

   Garnish with crushed pistachios.

* Per serving · 4 servings · Values may vary.

No additional tips available.