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Roasted rhubarb with sweet labneh

Silky sweet labneh meets warm roasted rhubarb, tangy and golden.
A muscat-and-vanilla glow with lemon zing, finished with crunch.
Creamy, bright, and softly tart, ready to spoon and savor.

dessert ⏱ 40 min 400 kcal / portion 55.0 g carbs / portion (estimated) vegetarian milktree nuts 🔗 Original source

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Roasted rhubarb with sweet labneh
v6 · rb0e705f985 20260727Z1751 1 piece lemon 20 g pistachio 🌀 mix yoghurt with icing sugar and salt ⏱ 18 h tie yoghurt in cloth and hang in fridge squeeze labneh to release last water 🔪 stir in grated lemon zest 🔥 preheat oven to 180°C 🔪 cut rhubarb into batons and mix with muscat, caster sugar, vanilla pod seeds and lemon strips 🔥 ⏱ 20 min roast rhubarb uncovered at 180°C until tender but not mushy spoon labneh into serving bowls 🍳 top with roasted rhubarb and cooking juices and sprinkle with pistachios Roasted Rhubarb 🎉 800 g yoghurt 80 g icing sugar salt to taste 400 g rhubarb 100 ml muscat 70 g caster sugar ½ tsp vanilla yoghurt, icing sugar, salt 0.5 pieces lemon rhubarb, muscat, caster sugar, vanilla 0.5 pieces pistachio
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Preparation steps

  1. mix yoghurt with icing sugar and salt
  2. tie yoghurt in cloth and hang in fridge up to 18 hours
  3. squeeze labneh to release last water
  4. stir in grated lemon zest
  5. preheat oven to 180°C
  6. cut rhubarb into batons and mix with muscat, caster sugar, vanilla pod seeds and lemon strips
  7. roast rhubarb uncovered at 180°C for 20 minutes until tender but not mushy
  8. spoon labneh into serving bowls
  9. top with roasted rhubarb and cooking juices and sprinkle with pistachios

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