Rhubarb and labneh twisted into a delicious creamy dessert
Preheat the oven to 180°!
Cut the rhubarb into pieces.
add them to a bowl with the dessert wine, sugar, vanilla extract and half of the lemon zest. Place in the oven for 20 minutes. The rhubarb pieces should still be firm and not mushy. Set aside.
Mix labneh well with powdered sugar, lemon zest and arrange in bowls.
Top with baked vanilla-rhubarb compote and drizzle with the syrup. If you desire, garnish with chopped pistachios.