Roasted rhubarb with sweet labneh

dessert · ⏱ 40 min · 4 portions · 55.0 g carbs / portion · vegetarian · allergens: milk, tree nuts

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
http://flowcooking.food/en-us/recipe/603/roasted-rhubarb-with-sweet-labneh/