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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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