Rosewater rhubarb dessert

INGREDIENTS
350g trimmed rhubarb, chopped
1/4 cup (55g) caster sugar
2 tablespoons water
1 teaspoon rosewater
2 x 200g tubs vanilla yoghurt
1/3 cup (50g) shelled pistachios, chopped

METHOD

1. Place rhubarb in a saucepan and sprinkle sugar and water over. Cover and cook over medium heat for 5 minutes. Turn off heat and allow to stand for further 3 minutes. Stir through rosewater. Cool.
2. Divide rhubarb between 4 glasses. Top with yoghurt and sprinkle with pistachios. Serve immediately.

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