rhubarb labneh dessert dip

why should savory get all the dips!!

For those who don’t like to bake or refuse to turn on the oven in the summer, this one’s for you!!!

It’s like a cheesecake and rhubarb crisp had a dip baby.

Perfect for a last minute dessert that will WOW and no one will notice it only took 15 minutes.

⏱️ TOTAL: 15 mins

🍽️ SERVES: 4-6 | DIFFICULTY | 🟢🟢🟢 | DISHES: 🟢🟢

Browse all my recommended tools in one place: Complete Kitchen Collection.

• Chef’s knife

• Cutting board

• Medium frying pan

• Zester/microplane

*Note: Links above are for US retailers. Click here for Canadian options. 🇨🇦

For the strawberry rhubarb compote

• 2 stalks rhubarb (redder the better)

• 1 cup strawberries

• 2 tbsp cane sugar

• 1 tsp vanilla

• 1/4 cup orange liquer (I used triple sec)

• 1/4 cup water

• zest of 1 orange

For the labneh base

• 1 cup labneh

• 1 tsp vanilla

• 1/4 cup maple syrup (and more to taste)

For the rest

• 1/4 cup pistachios

• biscoff cookies for serving

1. Toast your nuts

• to a medium pan, add 1/4 cup pistachios over medium heat and cook for about 5 minutes until toasty. Remove from pan and chop into small pieces. Set aside.

• Time saver: use two pans and toast at the same time your compote is cooking.

2. Start your compote

• wash and roughly chop rhubarb and strawberries.

• toss fruit into the same pan over medium heat with 2 tbsp cane sugar, 1 tsp vanilla,1/4 cup orange liquer and 1/4 cup water. Bring to a simmer and cook just until fruit is softened but not fully mushy (about 10 minutes).

• let cool slightly, then mix in zest of 1 orange.

3. Make your labneh base

• to a small bowl, mix together 1 cup labneh, 1 tsp vanilla and 1/4 cup maple syrup until smooth. Taste and adjust with more maple syrup (depending on your labneh you may or may not need more - you want it to be slightly tangy still but sweet almost like a cheesecake base).

4. Assemble

• To a shallow serving plate, dollop labneh dip and swirl with a spoon. Dollop fruit on top and lightly swirl in. Sprinkle with toasted pistachios and serve with biscoff cookies.

⚡simplify:

• use jam in place of the compote.

🌀riff:

• top with a fresh herb like mint or basil.

• use any fruit you like here, this is a great use up what you’ve got in the fridge dessert.

• serve any cookie you’d like too, try and find one that complements the fruit flavors.

⏰ prepping in advance: make everything up to 2 days in advance and assemble to order!

🧊storing: ideally eaten immediately, but honestly still tastes great after sitting in the fridge for a day, it just doesn’t look quite as nice.

⚠️ Important Note: if a substitute isn't listed below, I don't recommend omitting or replacing that ingredient, as it will significantly alter the final dish.

For the strawberry rhubarb compote

• strawberry + rhubarb: I don’t recommend skipping the strawberries as they balance the tartness of the rhubarb, but feel free to riff away with any fruit combo you love!

• cane sugar: 1 tbsp white sugar or 2 tbsp maple syrup

• orange liquer: 1/4 cup orange juice

For the labneh base

• labneh: this can be hard to find so if you can’t use 2/3 cup softened cream cheese and 1/3 cup thick greek yogurt - you’ll likely need less sweetener.

• maple syrup: any liquid sweetener will work

For the rest

• pistachios: these are best for the pop of green on top and somewhat neutral flavor but feel free to swap out any nut or skip

• biscoff cookies: serve any cookie you’d like too, try and find one that complements the fruit flavors.

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!