Rhubarb Rosewater Parfait

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Fantastic! My husband couldn't stop raving about it last night. Didn't use the rosewater or cardamom. And too lazy to make the candied nuts. But even without all that, it was delish. Used vanilla Greek yogurt and went well with that. Next time I'll be sure to follow the recipe better! Can't wait. And thanks Aarti for introducing me to rhubarb...never even touched one before.

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This was a lovely dish and I didn't even have rosewater which I'm sure would be that great extra little something! The only thing I might do differently next time, aside from use the rosewater which the dish calls for, is I might cut the sweetener ( i prefer honey to sugar by about 25% because I tend to like things less on the sweet side than most. But even with the full amount of sweetener, this has a subtle bite and is not super sweet. The toasted nuts on top are scrumptuous! I could make a tray of just those and eat them by themselves! Thank you Aarti!

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Absolutely wonderful. I used frozen strawberries and rhubarb and since I started with frozen fruit, it took a little longer to cook.

It took a little work to find the rosewater but it's worth the effort. I did not make the candied nuts.

I cannot wait to try this on my waffles in the morning.

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Wow! I had never cooked with rhubarb before - always been a little afraid of it. Aarti convinced me that I should give it a try and OMG it came out amazing.
I bought candied nuts at the store instead of making them - but I still wanted the cardamom flavor so I put it into the strawberry rhubarb mix - that smell is heavenly.