Rhubarb 1

Ingredients

Directions

Cut the rhubarb into 1-inch lengths.

Slit the cardamom pods and extract the black seeds.

Crush.

Put the rhubarb, cardamom seeds, and sugar in a pan and cook, covered, over a fairly low heat for a few minutes until the juices begin to run.

Raise heat and simmer for 2 to 3 minutes until the rhubarb is tender.

Scoop out the rhubarb and boil the juice hard until reduced by 1/2.

Turn off the heat and cool.

Pour boiling water over the pistachios and leave for 30 seconds.

Drain and rub off skins.

Spread out on a baking tray and dry in an oven at 325° F. for 5 to 10 minutes.

Chop.

Whip the cream and until it holds its shape.

Fold in the cooked rhubarb and juices and 2/3 of the chopped pistachios.

Spoon into individual bowls and scatter with the remaining nuts.

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