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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the rhubarb into one-inch pieces and put into a small saucepan with 1/4 cup water. | 2. Cover and bring to a boil, then decrease the heat and simmer, stirring occasionally. | 3. When the rhubarb starts to soften, after about 5 minutes, stir in the cardamon, nutmeg, and salt. | 4. Break up any large pieces of rhubarb. | 5. Continue to simmer, covered, until the rhubarb is completely softened, about 4 minutes more. | 6. Remove from the heat and stir in the honey and vanilla extract. | 7. Let cool. | 8. Add the rose water. | 9. To serve:. | 10. Put 1/2 cup of Greek-style yogurt in each bowl and top with a few tablespoons of the rhubarb. | 11. Scatter a few tablespoons of pistachios over the top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rhubarb	4		trimmed	102.48	22.1552	4.3919999999999995	0.976
water	1/4	cup		0.0	0.0	0.0	0.0
cardamom	1/2	teaspoon		3.11	0.6847	0.1076	0.067
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
salt	1	pinch		-	-	-	-
honey	1/2	cup		-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
rose water	1	teaspoon		0.0	0.0	0.0	0.0
yogurt	2	cups	drained refrigerated	298.9	22.834	17.003	15.925
pistachio	1/2	cup	chopped	344.4	16.7096	12.3984	27.8718

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.