Rhubarb Shake

• 1/2 pound rhubarb, thinly sliced (2 cups)
• 5 tablespoons honey, more to taste
• 1 1/2 cups Greek yogurt
• 2 cups ice cubes
• Rosewater, to taste
• Finely chopped pistachios, for garnish

1. Stir together rhubarb, honey and 2 tablespoons water in a medium saucepan.
2. Bring to a simmer and cook, stirring often, for 6 to 8 minutes, until rhubarb has melted and become jam-like.
3. Let cool.
4. (Rhubarb can be made up to a week ahead and refrigerated.)
5. Add rhubarb compote, yogurt, ice cubes and a few dashes of rosewater to blender.
6. Blend until smooth.
7. Taste and add more honey and rosewater, if desired.
8. Pour into two glasses and garnish with pistachios.

rhubarb, honey, greek yogurt, rosewater, pistachios

Taken from cooking.nytimes.com/recipes/1016354 (may not work)