Rhubarb Shake

To make rhubarb compote, stir together rhubarb, honey, Truvia and water in a medium saucepan. Bring to a simmer and cook, stirring often, for 6 to 8 minutes, until rhubarb has softened and become jam-like. Stir in chia seed and allow to cool. Rhubarb can be made up to a week ahead and refrigerated.

To make 1 serving, add half of rhubarb compote, about 1/2 cup, yogurt, ice cubes and a few dashes of rosewater (about 1/2 teaspoon) to blender. Blend until smooth. Taste and add more honey and rosewater, if desired. Pour into two glasses and garnish with pistachios.