Cardamom and vanilla stewed rhubarb with yogurt
Here's a quick breakfast or dessert idea, yogurt with delicious cardamom and vanilla stewed rhubarb on top.
I love rhubarbe in jam, jelly, pie... You name it, I love it ! This is a good way to use the rhubarb that looks a little wilty, you can also add more sugar but I think it's good like that.
Cardamom is strong and powerful but it goes so well with the rhubarb. I recommend you try it ! The vanilla balances it out so well too, it's delicious and can be made ahead of time.
Cardamom and vanilla stewed rhubarb with yogurt (serves 4) :
- 600g plain yogurt
- 300g rhubarb
- 1/2 vanilla bean
- 2 cardamom pods
- 60g white sugar
- 20cl water
- 1 handful pistachio
- 1 pinch of salt
Peel and chop the rhubarb in small pieces.
In a sauce pan, add the halved vanilla bean, opened cardamom pods, sugar, water, salt and rhubarb.
Simmer on low heat with a lid on for about 30 minutes until the rhubarb is well cooked and breaks down easily.
Let it cool, take out the vanilla bean and refrigerate until ready to use.
To serve, divide the yogurt in 4 bowls and add a generous serving of vanilla and cardamom stewed rhubarb on top.
Add a bit of chopped pistachio.