Rhubarb Shake

Rhubarb cooked down with honey and blended with Greek yogurt makes a pink, tangy shake for dessert or an afternoon snack. The redder the stalks you find at the market, the rosier the shake.

Serves 2 · 15 minutes, plus cooling

Ingredients

• ½ pound rhubarb, thinly sliced (2 cups)
• 5 tablespoons honey, plus more to taste
• 1½ cups Greek yogurt
• 2 cups ice cubes
• Rosewater, to taste
• Finely chopped pistachios, for garnish

Instructions

1. Combine the rhubarb, honey and 2 tablespoons water in a medium saucepan. Simmer, stirring often, for 6 to 8 minutes, until the rhubarb breaks down into a jammy compote. Let it cool.
2. Put the cooled compote, yogurt, ice and a few dashes of rosewater in a blender and blend until smooth.
3. Taste and add more honey or rosewater if you like.
4. Pour into two glasses, sprinkle with pistachios and serve right away.

Tips

• Green rhubarb works too. Add a few strawberries to the pot for color.
• The compote keeps for a week in the refrigerator, but blend the shake just before serving, since it starts to separate after about 10 minutes.

Adapted from a recipe by Melissa Clark in NYT Cooking.