Rhubarb Salad

2017-12-27

Photos

Rhubarb Salad Rhubarb Salad Rhubarb Salad Rhubarb Salad Rhubarb Salad Rhubarb Salad Rhubarb Salad Rhubarb Salad Rhubarb Salad

Recipe

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.

Related Recipes:
  • Chicken Quesadillas

  • Seared Scallops

  • Cooked Rice

  • Roasted Eggplant

  • Stuffed Chicken Breasts

Nutritional Info

This information is per serving.

  • Protein

    8
  • Fat Total

    11
  • Calories

    232
  • Sodium

    266