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Rhubarb and Pistachios over Thick Yogurt
- 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
Directions:View on Epicurious
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