Roasted rhubarb, sweet labneh and toasted barley

Ingredients

• 800g natural yogurt
• 80g icing sugar
• ¼tsp salt
• 400g rhubarb
• 100ml dessert wine
• 70g caster sugar
• ½ vanilla bean, scraped
• Zest 1 lemon, half peeled into strips with a vegetable peeler, the rest finely grated
• 50g butter
• 3tbs honey
• 100g rolled barley

Method

1. Labneh: Place yogurt in a bowl with the icing sugar and salt. Mix well, transfer to a piece of muslin and tie into a bundle. Suspend over a bowl in the fridge overnight.
2. Heat oven to 180C. Cut rhubarb into 6cm lengths and mix with wine, sugar, vanilla bean and seeds, and strips of zest. Put in an ovenproof dish and roast, uncovered, for 20 mins or until tender but not mushy. Set aside.
3. Melt butter in a frypan with honey, add barley and cook for about 8 mins, stirring, until golden brown and sticky. Set aside.
4. Remove the (now) labneh from the muslin and place in a bowl. Beat in grated zest and spoon onto plates. Arrange rhubarb on top with a little cooking liquor and sprinkle over barley.