Go Back
–+ servings
stewed rhubarb with cardamom and rosewater for yogurt bowls.

Stewed Rhubarb

Stewed rhubarb with rosewater and cardamom is a gently floral, lightly spiced fruit topping that transforms a simple yogurt bowl into something quietly special. Tart rhubarb softens beautifully when simmered low and slow, and the rosewater and cardamom add a warmth and fragrance that feels perfectly suited to spring. Spoon it generously over yogurt with a handful of granola or a drizzle of honey for a breakfast worth slowing down for.
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Brunch
Cuisine American
Servings 1 person
Calories 77 kcal

Equipment

  • 1 small saucepan

Ingredients
  

  • 2 stalks rhubarb about 1 cup, sliced
  • ⅓ cup water
  • 1 tbsp sugar granulated or demerara
  • 3 pods cardamom smashed
  • ½ tsp rosewater

Instructions
 

  • Add rhubarb, ginger, cardamom pods, water and sugar to saucepan.
  • Simmer over low heat for 10 minutes, until rhubarb softens.
  • Spoon over yogurt, cake, or biscuits and serve.

Nutrition

Serving: 1 servingCalories: 77kcalCarbohydrates: 19gProtein: 1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 9mgPotassium: 328mgFiber: 3gSugar: 13gVitamin A: 104IUVitamin C: 9mgCalcium: 102mgIron: 1mg
Keyword cardamom, preserves, rhubarb, rosewater, stewed fruit
Tried this recipe?Let us know how it was!