Photo by: Colin Campbell

Roasted rhubarb with sweet labneh

Print Recipe

800g natural yoghurt


80g icing sugar Salt


400g rhubarb 100ml muscat (or other dessert wine)


70g caster sugar


½ vanilla pod, scraped or ½ tsp Vanilla paste


The skin of 1 lemon, half shaved into strips and the rest grated


20g pistachios, coarsely chopped

Method

Put the yoghurt in a bowl with the icing sugar and a quarter-teaspoon of salt. Mix well and transfer to the middle of a clean muslin or linen cloth. Tie into a bundle with an elastic band or string, and hang over a bowl in the fridge for up to 18 hours.

Heat the oven to 180C/350F/gas mark 4. Cut the rhubarb into 6cm batons and mix with the wine, sugar, vanilla pod and seeds, and lemon strips. Put in an ovenproof dish that's just large enough snugly to accommodate the rhubarb and roast, uncovered, for 20 minutes, until tender but not mushy. Set aside.

Just before serving, give the yoghurt a good squeeze to release the last of the water. Remove from the cloth and place in a bowl. Stir in the grated zest and spoon on to plates. Top with the rhubarb and some of its cooking juices and sprinkle over the nuts.

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