Poached Rhubarb with Balsamic, Caraway, and Labneh

Name: Poached Rhubarb with Balsamic, Caraway, and Labneh
Yield: Serves 4 or 6
Ingredients: 2 stalks, rhubarb, cut into ½-inch pieces; ½ cup plus 3 tablespoons and 1 teaspoon, sugar, divided; 2 tablespoons plus 2 cups, water; ½ ounce (14 grams), lemon zest strips (from 1 lemon); 6 , fresh thyme sprigs; ¼ teaspoon, kosher salt; 3 cups, ice; 4 teaspoons, balsamic vinegar; ½ cup plus 2 tablespoons, heavy cream; 3 tablespoons, sugar; ¼ teaspoon, kosher salt; ⅔ cup, labneh or full-fat Greek yogurt; 2 teaspoons, caraway seeds, toasted; 1 tablespoon, fresh basil leaves, torn into ¼-inch pieces

19 comments

Desserts or Baked Goods

Fruit Desserts

Sous vide your rhubarb for a perfectly poached dessert.

SERVES4 or 6

Poached Rhubarb with Balsamic, Caraway, and Labneh

WHY THIS RECIPE WORKS

by Tim Chin
I had a dream of perfectly poached rhubarb—tender but intact, with a hint of crispness—sitting on a cloud of lightened, slightly sweet labneh and garnished with a drizzle of sweet-tart rhubarb syrup and toasted caraway seeds. And...

This is a members' feature.