Rosewater-poached rhubarb with sweet labne

Rosewater-poached rhubarb with sweet labne

From
Harvest
Serves
4
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Make the sweet labne by combining 375 g plain yoghurt, ½ teaspoon ground cardamom and 1 tablespoon icing sugar. Set a sieve over a bowl and line with a clean cloth. Spoon the yoghurt into the sieve, cover and refrigerate for at least 4 hours. Cook 750 ml water, 115 g caster sugar and 2 tablespoons rosewater in a large saucepan over low heat until the sugar dissolves. Bring to the boil. Cut 8 rhubarb stalks into 3 cm lengths and add to the poaching liquid. Cook gently; you want the rhubarb to retain its shape. Remove the rhubarb and set aside. Return the syrup to the heat and cook until reduced by half. Serve the rhubarb with the sweet labne, a drizzle of the cool poaching liquid, chopped pistachios and rose petals.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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