Labneh With Honey Roasted Rhubarb
LABNEH WITH HONEY ROASTED RHUBARB, CHOCOLATE, HEMP SEEDS AND ALMONDS
- 1/2 liter or 2 cups full fat yoghurt
- 1 lemon, juice + zest
- 1 tbsp icing sugar or maple syrup
- 2 stalks rhubarb
- 1 tbsp honey
- 1 tbsp coconut oil, melted
- 30 grams chocolate (72 %), chopped finely
- almonds, chopped roughly
- hemp seeds
How to make it:
Put a clean towel over a sieve in a bowl and pour the yoghurt into the lined sieve. Cover it with plastic wrap and set aside in the fridge. Leave it there overnight.
The next morning, preheat the oven to 180C/350F. Peel off the outer layers of the rhubarb with a sharp, but small knife. Add to an oven safe dish and drizzle with coconut oil and honey. Place in the oven for 8-10 minutes.
Meanwhile add the lemon juice, zest, and icing sugar (or replace by maple syrup) to the labneh. Give it a good stir and scoop into a few bowls. Top with the roasted rhubarb and the chopped chocolate, almonds, and hemp seeds. Devour right away! Enjoy. 🙂