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