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Rhubarb and Pistachios over Thick Yogurt

3.5

(4)

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Image may contain Plant Food Produce Vegetable and Rhubarb
Rhubarb and Pistachios over Thick Yogurt Jennifer Martiné

This strikingly colorful dessert pairs tart rhubarb with rich Greek-style yogurt. Use a light colored honey that won't dull the rhubarb's bright hue. If you are using regular yogurt, start this recipe the night before so that it can strain overnight.

Ingredients

Serves 4

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

  1. Step 1

    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.

  2. Step 2

    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.

Reprinted with permission fromLucid Food: Cooking for an Eco-Conscious Lifeby Louisa Shafia. Text copyright © 2010 by Louisa Shafia. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Louisa Shafiais 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.
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Reviews (4)

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  • As a lifelong fan of stewed rhubarb, I had my tastebuds awakened by this recipe. The addition of cardamom (which I freshly ground) and freshly grated nutmeg added an intriguing flavour. I added maple syrup to the Greek yogurt and did not add the rosewater. Sprinkling chopped pistachios atop the yogurt brought ordinary stewed rhubarb to the status of a dessert that gained favour with company.

    • cjwellner

    • Kelowna, BC

    • 6/10/2017

  • This is a delicious go-to rhubarb recipe for me! The addition of rosewater is sublime, and if you don't have dried roses on hand, I have used herbal or floral tea instead. I do not normally have pistachios on hand, but use salted cashew pieces. They aren't as colorful, but go well. I skip the cardamom, and add a touch of cinnamon instead; just a personal preference. Great over a thick yogurt such as "Greek Gods" honey flavor. Louisa's recipes are beautiful!

    • Anonymous

    • Minnesota

    • 6/21/2013

  • OMG disaster , smelled and tasted like a bathroom deodoriser. I would avoid the rose water and do vanilla ice cream instead of yogurt

    • antoniosf

    • 4/21/2013

  • Loved this dish! Health, fun and colorful -- perfect for a summer treat. It was light yet so satisfying. And the flavor really spiced up the greek yogurt... It just worked! I had never cooked with rhubarb before but the instructions were easy to follow. Would definitely do this one again. thanks!

    • Anonymous

    • NYC

    • 4/13/2013

Tags Parfait Middle Eastern Rhubarb Fruit Rose Water Yogurt Dairy Pistachio Nut Side Snack Breakfast Brunch Gluten Free Simmer Spring Cookbooks