Berries with Tea-Infused Cream and Pistachios

Name: Berries with Tea-Infused Cream and Pistachios
Yield: 4 servings
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

By Andy Baraghani

May 16, 2017

Image may contain Plant Fruit Food Blueberry Bowl Raspberry Dish and Meal

Photo by Laura Murray, Styling by Judy Mancini

This fresh, simple summer dessert recipe gets a slight twist with addition of tea. If you’re not a fan of Earl Grey, try it with chamomile, matcha, or jasmine.

Recipe notes

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