Description Edit

Ingredients Edit

Directions Edit

  1. Cut the rhubarb into 1 " lenghts.
  2. Slit the cardamon pods and extract the black seeds.
  3. Crush.
  4. Put the rhubarb, cardamon seeds and Sugar in a pan and cook, covered, over a fairly low heat for a few minutes until he juices begin to run.
  5. Raise heat and simmer for 2-3 minutes until the rhubarb is tender.
  6. Scoop out the rhubarb and boil juice hard until reduced by half.
  7. Turn off the heat and cool.
  8. Pour boiling water over the pistachios and leave for 30 seconds.
  9. Drain and rub off skins.
  10. Spread out on a baking tray and dry in an oven at 140 C Gas 1 for 5-10 mins.
  11. Chop.
  12. Whip the cream until it holds its shape.
  13. Fold in the cooked rhubarb and juices and 2/3 rd of the chopped pistachios.
  14. Spoon into individual bowls and scatter with the remaining nuts.
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