Ottolenghi Baked Rhubarb with Sweet Labneh | Plenty More
Yotam Ottolenghi's recipe for baked rhubarb with sweet labneh is the perfect way to celebrate the rhubarb season.
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Cooking tools:
- Cheesecloth
- Elastic band
- Kitchen scale
- Baking dish
- Serving platter
- Mixing bowl
- Oven
- Refrigerator
- Chef's knife
- Cutting board
- Paring knife
- Grater
- Peeler
- Measuring spoon
- Spoon
- Whisk
- Plate
Ingredients
- 800g natural yoghurt
- 80g icing sugar
- 400g trimmed rhubarb
- 100ml muscat (or another dessert wine)
- 70g caster sugar
- ½ vanilla pod, split lengthways, seeds scraped
- 1 lemon, rind shaved in strips from half, zest grated from the other half
- 20g unsalted pistachios, coarsely chopped
- Salt
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