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...