Rhubarb & Pistachio Recipe

Cook rhubarb

Combine the chopped rhubarb, 1 tablespoon sugar, 3 tablespoons water, 1 tablespoon lemon juice and lemon zest in a medium saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally. Cook for 8–10 minutes until rhubarb is tender but still holds some shape. If it looks too dry, add 1–2 tablespoons water.

Stir in 1 teaspoon vanilla extract, taste and adjust sweetness adding up to 1 teaspoon more sugar if needed. Remove from heat and let cool to warm; compote will thicken as it cools. Keep warm or refrigerate until assembly.

Make raspberry purée

Place raspberries and 2 teaspoons sugar in a small saucepan and warm over medium-low heat for 3–4 minutes until berries break down. Mash lightly with a fork, then pass through a fine mesh sieve into a bowl to remove seeds. You should have about 1/2 cup purée. Cool to room temperature.

Whip cream

In a chilled bowl, whip 1 cup heavy cream to soft peaks. Gently fold in 1 cup Greek yogurt, the cooled raspberry purée, 1 teaspoon rosewater and 1 teaspoon powdered sugar (if using). Taste and add more rosewater very sparingly (up to 1/4 teaspoon) if you want a stronger floral note. Keep chilled until serving.

Toast nuts and seeds

Preheat oven to 350°F (175°C). Spread the chopped pistachios and sunflower seeds on a small baking sheet and toast for 6–8 minutes until fragrant, stirring once. Watch closely to avoid burning. Remove and let cool slightly.

In a small skillet over low heat, combine 1 teaspoon light corn syrup or honey, 1 teaspoon sugar and 1/4 teaspoon sea salt. Warm just until sugar dissolves and mixture is syrupy, about 1 minute.

Add the toasted nuts/seeds and 1 teaspoon melted butter, stir to coat. Drop walnut-sized clusters (about 1 teaspoon each) onto a piece of parchment paper. Let cool and harden for 10–15 minutes. Break into bite-sized clusters. Reserve a few whole toasted pistachios for garnish.

Cook porridge

In a medium saucepan, combine 1 cup rolled oats, 1.75 cups milk, 1/2 cup water and a pinch of salt. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.

Reduce heat to low and cook 6–8 minutes until the oats are creamy and thickened to your liking. Stir in 1 tablespoon maple syrup (or honey) and 1/2 teaspoon butter, if using. Taste and adjust sweetness or consistency with a splash more milk.

Remove from heat and let sit 1 minute before assembling.

Assemble bowls

Divide the porridge between 2 bowls (servings). Spoon warm rhubarb compote over one side of each bowl (about 1/3 cup each). Dollop or pipe the raspberry & rosewater cream opposite the compote (about 1/3 cup each).

Scatter pistachio seed clusters on top (about 1–2 tablespoons per bowl), and sprinkle toasted pistachio halves. Garnish with fresh raspberries and mint leaves.

Serve immediately so the pistachio clusters remain crunchy and the cream is cool against warm porridge.