Roasted Rhubarb, Vanilla & Labneh With Pistachio Crunch

“A sweet and savoury dip that doubles as a deliciously light dessert. This dish offers a good balance of protein, fibre and healthy fats alongside antioxidants to support the immune system and healthy ageing. Pistachios contribute heart-healthy fats and are a good source of essential minerals including potassium and magnesium, while live Greek yoghurt supports a healthy microbiome. The delicate tartness of rhubarb makes it the perfect partner to the richness of labneh,” says nutritional therapist Alexa Mullane.

By Grounded

Serves 220 mins
Roasted Rhubarb, Vanilla & Labneh With Pistachio Crunch

Ingredients

  • 300g rhubarb, cut into 4–5cm lengths
  • 1 tbsp maple syrup (15ml)
  • Seeds from ½ vanilla pod (or ½ tsp vanilla extract)
  • 200g labneh or thick Greek yoghurt
  • 30g pistachios, roughly chopped
  • 1 tsp orange zest
  • Pinch of salt

Method

  1. Preheat oven to 180°C. Place rhubarb in a baking dish with maple syrup, vanilla and a pinch of salt.
  2. Roast for 15–20 minutes until just tender but still holding shape.
  3. Spoon labneh onto plates and swirl gently.
  4. Top with warm rhubarb and its juices.
  5. Finish with pistachios and orange zest.

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