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Poached rhubarb with labne
Poached rhubarb with labne
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate sourdough toast with creamy yogurt and sweet, spiced rhubarb topping.
Ingredients:
  • 60g (1 cup) Greek Style Yoghurt
  • 125ml (1/2 cup) water
  • 3cm-piece fresh ginger, peeled, thinly sliced
  • 1 cinnamon stick
  • 1 whole star anise
  • 1 bunch rhubarb, cut into 6cm pieces
  • 4 slices sourdough bread, toasted
Instructions:
  • Set a fine sieve over a large bowl and line it with a double layer of muslin. Put the yogurt in the center of the muslin, gather the edges, twist to secure, cover with plastic wrap, and refrigerate overnight to drain.
  • Combine sugar, water, ginger, cinnamon, and star anise in a non-stick frying pan over medium heat until sugar dissolves. Boil, then simmer until syrup thickens slightly. Add half the rhubarb and cook until tender. Transfer rhubarb to a bowl. Repeat with remaining rhubarb. Simmer syrup until thickened. Pour over rhubarb and cool.
  • Take the labneh out of the muslin, then generously spread it over the toast before topping it with the flavorful rhubarb mixture.

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