Rhubarb and Pistachios over Thick Yoghurt

Ingredients for Rhubarb and Pistachios over Thick Yoghurt

• 4 stalks rhubarb, ends and leaves trimmed

• 1/2 teaspoons cardamom

• 1/4 teaspoons ground nutmeg

• Pinch of salt

• 120ml light-coloured honey

• 1 teaspoon vanilla extract

• 1 teaspoon rose water

• 475ml Greek-style yoghurt, or 950ml regular yoghurt, drained overnight and refrigerated

• 60g pistachios, coarsely chopped

Cut the rhubarb into 1-inch pieces and put in a small saucepan with 60ml 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 120ml yoghurt in each bowl and top with a few tablespoons of the rhubarb. Scatter a few tablespoons of pistachios over the top.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.