VARIATION 1: Poached Rhubarb with Balsamic, Caraway, and Labneh

Name: VARIATION 1: Poached Rhubarb with Balsamic, Caraway, and Labneh
Yield: Serves 4 or 6
Ingredients: 300 g, rhubarb (2 stalks), cut into ½-inch pieces; 100 g plus 40 g, sugar, divided; 30 g plus 475 g, water; 13 g, lemon zest strips (from 1 lemon); 4 g, fresh thyme sprigs; 1 g, kosher salt; 475 g, ice; 20 g, balsamic vinegar; 150 g, heavy cream; 38 g, sugar; 1 g, kosher salt; 300 g, labneh or full-fat Greek yogurt; 5 g, caraway seeds, toasted; 2 g, fresh basil leaves, torn into ¼-inch pieces

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SERVES4 or 6

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