Citrus-Berry-Rhubarb Compote with Honeyed Greek Yogurt and Toasted Pistachios
This citrus berry rhubarb Compote with Honeyed Greek Yogurt and Toasted Pistachios recipe is so-so-so-so: so simple, so delicious, and so quick.
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Ingredients
- ½ cup raw shelled pistachios
- Grated zest of 2 clementines
- Juice of 6 clementines
- 1 ½ cups of sugar
- 2 cups water
- 4 medium stalks rhubarb (about 1 pound total), cut into 1-inch pieces
- 2 cups fresh Driscoll’s strawberries, hulled (or any berries you can find)
- 1 cup whole plain Greek yogurt
- 3 tablespoons wildflower honey
- 1 vanilla bean, split lengthwise
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