Easy recipe Rhubarb and Pistachios over Thick Yogurt
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about four stalks rhubarb, ends and leaves trimmedone/two teaspoon cardamomone quarter teaspoon ground nutmegPinch of saltone/two cup light-colored honeyone teaspoon vanilla (Recipes by ingridients vanilla) extractone teaspoon rose watertwo cups Greek-style yogurt, or about four cups regular yogurt, drained overnight and refrigeratedone/two cup, pistachios (Recipes by ingridients pistachios) coarsely chopped. .
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