Vegan Stewed Rhubarb with Chilled Yogurt & Pistachios
Alright, I’m here with a banging breakfast dish because we all know the base of a healthy lifestyle and diet starts with breaking the fast. So come an break your fast with me and enjoy this delicious (and vegan) creamy rhubarb meal that will bring a slight feeling of being in the culinary height or the depths of Morocco.
Rhubarb. It’s a funny one. It looks better uncooked but it’s flavours and colours really shine once heated and it’s form softens. I find it still beautiful when cooked, especially when you do it in a way that the colours bleed into a liquid and form a vibrant pink which over takes anything it touches.
Let’s talk need vs. want (ingredient style)
Pistachios are a need but if you don’t want, then do a little switch-a-roo. By this I mean, pistachios are certainly optional in this dish if you aren’t a fan but they do pair very well with the rosewater and sweetness in the rhubarbs. You can also use a different nut - hazelnuts, macadamia nuts or almonds I would suggest - if you prefer these better. The crunch from the nuts along with the creaminess from the yogurt and the sweet/ smooth texture from the stewed rhubarbs is a combination that you should try to leave as whole as possible.
In terms of the yogurt, I used vegan yogurt and unsweetened for the best flavour balance. Alpo is the brand I like actually for both vegan and normal (although their normal yogurt is sometimes added with too much sugar so make sure to read the label). You can also use (which I have also tried) Greek yogurt for a none vegan option and this is normally unsweetened anyway but offers a neutral flavour base for the bold flavours we add.
Anyway that is all from me. I like to keep things short and sweet as I have lots of recipes coming your way soon. Don’t forget to tag me in any Cecile Vadas recipe creations you make. I love seeing them and it helps others see how delicious and easy they all are.
xxx
Cecile
Vegan Stewed Rhubarb with Chilled Yogurt & Pistachios
Ingredients
2 rhubarb stalks, washed and cut
2 tbsp vanilla sugar or sugar cane
2 drops rosewater
1/2 cup water
2 x 1/2 cup vegan yogurt (unsweetened)
1/4 cup pistachio nuts, roughly chopped
Method
In a small saucepan, heat your water and rhubarb. Boil until the rhubarb becomes soft. Add your sugar and rosewater. Cook until a thick syrup forms. Turn off the heat and leave to cool.
Once cooled, spoon your yogurt into small bowls, stop with a generous amount of rhubarb and sprinkle the chopped pistachios over the top.
