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Isaac E. Merrill House Inn
North Conway, New Hampshire
Cut the rhubarb into 1-inch lengths. Slit the cardamom pods and extract the black seeds. Crush. Put the rhubarb, cardamom seeds, and sugar in a pan and cook, covered, over a fairly low heat for a few minutes until the juices begin to run. Raise heat and simmer for 2 to 3 minutes until the rhubarb is tender.
Scoop out the rhubarb and boil the juice hard until reduced by 1/2. Turn off the heat and cool.
Pour boiling water over the pistachios and leave for 30 seconds. Drain and rub off skins. Spread out on a baking tray and dry in an oven at 140 degrees C for 5 to 10 minutes. Chop.
Whip the cream and until it holds its shape. Fold in the cooked rhubarb and juices and 2/3 of the chopped pistachios. Spoon into individual bowls and scatter with the remaining nuts.
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