Rhubarb Stewed With Rosewater, Cardamom, And Pistachios

• 1 bunch rhubarb
• 1/2 teaspoon cardamom powder
• 4 tablespoons liquid honey
• 1 teaspoon vanilla powder
• 1 tablespoon rose water
• 8 tablespoons greek yogurt
• pistachios for decoration

1. Peel the rhubarb, and cut into 3 centimeter sections.
2. Place in a small saucepan. Add 2 tablespoons of water, cover, and bring to a boil.
3. After a few minutes, the rhubarb should be cooked, and more flexible.
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. Remove from heat, and add the honey and vanilla (add a little more honey to taste).
6. Allow to cool, and add rose water.
7. Pour 2 tablespoons of Greek yogurt into each bowl and top with compote.
8. Garnish with crushed pistachios.

rhubarb, cardamom powder, liquid honey, vanilla powder, water, greek yogurt, pistachios

Taken from www.yummly.com/recipe/Rhubarb-Stewed-with-Rosewater_-Cardamom_-and-Pistachios-782243 (may not work)