Berries with Tea Infused Cream and Pistachios

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

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