BerryWorld Strawberries, Roasted Rhubarb and Rosewater Labenh Balls…

Fancy making a BerryWorld Strawberries, Roasted Rhubarb and Rosewater Labenh Balls?

Strawberries are in season relatively early in the year. Fortunately, this coincides with the Yorkshire Rhubarb season. Rhubarb and strawberries are wonderful together as the floral notes of the rhubarb flatter the strawberries and vice versa. Adding the rosewater labneh to the mix makes a delicious and very beautiful combination.

How To Make BerryWorld Strawberries, Roasted Rhubarb and Rosewater Labenh Balls:

Serves: 4

Preparation time: 20 minutes (needs to set overnight)
Cooking time: 25 minute

You’ll Need:

For The Labneh:

  • 50g icing sugar
  • 2/3 tbsp of rosewater to taste
  • pinch of salt
  • 500g thick Greek Yogurt

For The Rhubarb:

  • 200g rhubarb
  • 3 tbsp sugar
  • 5 tbsp water

To Serve:

  • 400g strawberries, hulled and quartered
  • rose petals (optional)

What To Do:

1. Start making the labneh a couple of days ahead. Line a sieve with a clean doubled piece cheesecloth or soft fabric. Place the sieve over a bowl.

2. Stir the icing sugar, rosewater and salt into the yoghurt then pour the yoghurt into the center of the cheesecloth. Pull the four corners of the cheesecloth up and tie it into a bag with string.

3. Suspend the tied cheesecloth over the bowl overnight to allow the whey to drain out. If your kitchen is cold enough you can drain the yoghurt outside the fridge, otherwise put it in the fridge overnight. The longer you leave the labneh the firmer it will become, after 12 hours it should be the consistency of cream cheese

4. Remove the labneh from the cloth the next day and store the labneh covered in the refrigerator until needed.

5. To make the labneh balls make sure that the labneh is firm enough to use a small spoon to scoop out little walnut-sized balls. Roll them around your hands to shape and place the balls on a clean cloth-lined tray to remove extra moisture. Store in the fridge.

6. To make the rhubarb, preheat the oven to 160˚C. Trim and cut the rhubarb into short lengths. Put the pieces into a baking dish, then sprinkle over the sugar and the water. Cover the dish with a piece of foil or a lid and bake for about 25 minutes, or until the rhubarb is soft but still keeps its shape. Allow the rhubarb to cool in its juices. When the rhubarb is cool, drain it reserving the juices.

7. To serve, place a few labneh balls on each serving plate, place a pile of rhubarb next to it. Dress the strawberries with a few spoonfuls of the rhubarb juices and then spoon the strawberries and rhubarb juice over the labneh balls and rhubarb.

8. Scatter over the rose petals and serve.

9. Cook’s tip: In place of the labneh balls, a dollop of thick Greek yoghurt flavoured with sugar and rosewater can be used.

*Recipe and photograph courtesy of BerryWorld*

What do you think of this BerryWorld Strawberries, Roasted Rhubarb and Rosewater Labenh Balls recipe?

Fancy trying some?


Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.



  1. Heather{Our Life In a Click}
    April 26, 2018 / 11:42 am

    I think it sounds amazing!

    • Clairejustine oxox
      April 26, 2018 / 3:38 pm

      Thanks for stopping by Heather 🙂

  2. Sim @ Sim's Life
    April 27, 2018 / 10:19 am

    This looks and sounds amazing – so refreshing! Eating tonnes of strawberries at the moment, thankfully I can still eat them on Keto 🙂 Sim x #PoCoLo

    • Clairejustine oxox
      April 28, 2018 / 5:51 am

      Thanks for hopping over 🙂

  3. csuhpat1
    April 27, 2018 / 7:15 pm

    YUMMY. Looks so good. #PoCoLo

    • Clairejustine oxox
      April 28, 2018 / 5:51 am

      Thanks for the comment Patrick 🙂

  4. Kim Carberry
    April 27, 2018 / 9:42 pm

    What a tasty looking treat that is! I really need to start buying strawberries again. We love them here x #PoCoLo

    • Clairejustine oxox
      April 28, 2018 / 5:51 am

      Yummy, love strawberries here Kim 🙂

  5. Stephanie Robinson
    May 2, 2018 / 9:42 pm

    Looks great Claire – and loving the idea of labneh. Thanks for sharing with #PoCoLo

    • Clairejustine oxox
      May 7, 2018 / 8:41 pm

      Thanks for stopping by Stephanie 🙂

  6. Morgan Prince
    May 3, 2018 / 1:24 pm

    Love it! Sounds amazing. Thanks for linking to #pocolo

    • Clairejustine oxox
      May 7, 2018 / 8:41 pm

      Thanks for stopping by Morgan 🙂

  7. Amy McNeill
    May 8, 2018 / 3:00 am

    This little berry dish is so pretty. I love strawberries and rhubarb. Thank you for sharing at Inspire Me Mondays link party.

    • Clairejustine oxox
      May 8, 2018 / 6:03 am

      Thanks for stopping by Amy 🙂

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