That Ottolenghi dessert!

This was beautiful. Very delicate. You can't see in the photo, but there are some pretty pink roasting juices on the plate which were poured over the rhubarb and labne. We took it along to Niki and Micks for an Ottolenghi evening. They made really delicious arancini, followed by a gorgeous pasta dish.

Roasted rhubarb with sweet labneh

1. 800g natural yoghurt.

2. 80g icing sugar Salt.

3. 400g rhubarb 100ml muscat (or other dessert wine)

4. 70g caster sugar.

5. ½ vanilla pod, scraped or ½ tsp Vanilla paste.

6. The skin of 1 lemon, half shaved into strips and the rest grated.

7. 20g pistachios, coarsely chopped.

The shortbread was our own addition, using the shortbread recipe I added cardomon which went really well with the flavours of the sweet dessert.

SERVES FOUR

He says, "Perfect for a late brunch" which of course it would be, but it was an epic dessert. If I served it for brunch I'd be asked "where's the eggs?"!!! However, with copious amounts of rhubarb that won't stop growing, I'll definitely be using the roasting accompanyments on some more to have with morning cereal and greek yogurt.

It's best to drain the yoghurt overnight, to give it time to reach the desired rich and creamy texture (four to six hours will just about do, though the labneh may not be as thick). Either way, give the yoghurt bundle a squeeze a couple of times while it's draining.

1. Put the yoghurt in a bowl with the icing sugar and a quarter-teaspoon of salt. Mix well and transfer to the middle of a clean muslin or linen cloth. Tie into a bundle with an elastic band or string, and hang over a bowl in the fridge for up to 18 hours.

2. Heat the oven to 180C/350F/gas mark 4. Cut the rhubarb into 6cm batons and mix with the wine, sugar, vanilla pod and seeds, and lemon strips. Put in an ovenproof dish that's just large enough snugly to accommodate the rhubarb and roast, uncovered, for 20 minutes, until tender but not mushy. Set aside.

3. Just before serving, give the yoghurt a good squeeze to release the last of the water. Remove from the cloth and place in a bowl. Stir in the grated zest and spoon on to plates. Top with the rhubarb and some of its cooking juices and sprinkle over the nuts.