Labneh is yoghurt that has been strained to remove excess whey so it super thick and creamy and often used as a fresh cheese. Most often used for savoury applications, we think it’s delicious with sweet yoghurts too. Serve this as an elegant dessert or game changing breakfast.
Serves 4 / prep time 15 minutes plus overnight straining / cook time 10 minutes
1 x 380g tub Clevedon Buffalo Co Lemon zest yoghurt
1 bunch rhubarb (approx 400g)
¼ cup honey
2 teaspoons rose water
½ cup pistachios, roughly chopped
handful of mint leaves
Line a fine sieve with a piece of cheesecloth and rest on a bowl. Pour in the yoghurt and strain overnight in the fridge.
Preheat the oven to 180°C.
Cut the rhubarb into 5cm lengths and put in a single layer in a lipped baking dish. Sprinkle with the honey and ½ cup water and bake for 10-15 minutes or until the rhubarb is just cooked through but still holding its shape. Sprinkle with the rose water.
To serve; smear some of the lemon labneh into each bowl and top with the rhubarb (either warm from the oven or room temp), drizzle over pan juices and top with the pistachios and mint leaves.
ABOUT CLEVEDON BUFFALO COMPANY
Just south of Auckland on the shores of the Hauraki Gulf is a farm unlike any other in New Zealand. True pioneers of the buffalo farming scene locally, Richard and Helen Dorresteyn own and operate 200 head of buffalo and were the first to farm buffalo in New Zealand in 2007. They are a family-run business, and collectively produce award-winning fresh buffalo mozzarella, bocconcini, ricotta, yoghurt and marinated buffalo cheese. They have won multiple awards and gold medals at New Zealand’s national cheese and artisan awards. For more see www.clevedonbuffalo.co.nz.