Berries with Tea-Infused Cream and Pistachios

healthyish dessert berry rhubarb sugar tea yogurt pistachio

Andy Baraghani

4 servings

Source

Ingredients

4 cups mixed berries (such as blueberries, raspberries, halved blackberries, and/or quartered strawberries)

1 4-inch rhubarb stalk, thinly sliced on a bias

4 tablespoons sugar, divided

5 teaspoons (about 3 tea bags) loose Earl Grey tea, divided

Kosher salt

¾ cup half-and-half

⅓ cup whole-milk yogurt (not Greek)

¼ cup finely ground roasted pistachios

Method

Toss berries, rhubarb, 3 Tbsp. sugar, 1 tsp. tea, and a pinch of salt in a large bowl. Let sit, tossing occasionally, until berries begin to soften and release some of their juices, 15–20 minutes.

Meanwhile, bring half-and-half to a simmer in a small saucepan over medium heat. Remove from heat and stir in remaining 4 tsp. tea and 1 Tbsp. sugar; let steep 4 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing on solids; discard solids. Let cool before whisking in yogurt. (The mixture should have the consistency of heavy cream.) Divide berry mixture among bowls. Top with yogurt mixture and pistachios.