- 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
- 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.