Labneh with honey roasted rhubarb, chocolate, hemp seeds, and almonds

I just came back from a short visit to Copenhagen. I've been literally in and out the city, staying less than 48 hours. But ghee, it was so amazing. I cannot wait to tell you more about it. But first I am enjoying a few days home before packing my bags again and flying to Spain where I will meet my newborn niece!! Spring couldn't start off any better, you guys.

This last week I really noticed that winter is saying goodbye to us. Finally! The birds are singing all day long, the sun shines bright and doesn't set until 7 pm or so. You can even see how the light in our home is changing. I absolutely adore it. What I also love is that spring produce is starting to appear again. Like this pink rhubarb. 

Of course, I realize it is not the season yet. But how could I resist these beauties? A recipe was developed quickly, since I've decided to share more easy and simple recipes here on the blog. Recipes you'd actually make on a regular basis. I got the idea from Laura (The First Mess) and Jessie (Faring Well) who started series that are all about sharing those meals that hardly need a recipe, but are nevertheless good for you, inspiring, and whipped up in a sec. 

I love the dishes I've been sharing here, but I notice I almost never prepare them again after having shared the recipe on the blog. That is why I want to show you more of what I am eating on a daily basis. Also, based on Instagram likes, I have the feeling you dig the simple recipes the most. I get it, but as a food blogger you are always trying to be unique, hoping to create new original dishes. 

As a result, I sometimes forget what this is really about: healthy, simple, and delicious food. Who needs original, but time consuming or complicated recipes anyway. ;)

So this is my latest obsession: labneh with fruit. So good! All you need is yoghurt, some lemon zest + juice, maple syrup or a spoon of icing sugar and your favorite piece of fruit + toppings. There's nothing more to it. Scroll down for the recipe!

But before you do, I'd like to give a big thank you to Aron Fischer, the creator of Facture Goods. A woodworker and tinkerer from Missouri, He sent me a few gorgeous handmade pieces a while back and I am so happy to show them to you! And I've got good news for you as well! You can WIN the blue, gold, and grey bowl + wooden board you see down here! Want to know how? Check out my Instagram page for the details! I will pick a winner next Monday. Also, if you'd like to read more about Aron and his business, which I recommend, hop over to the stories section on Let's talk evergreen. There you can read my interview with Aron!

Labneh with honey roasted rhubarb, chocolate, hemp seeds, and almonds

(serves 4)

You need:

1/2 liter or 2 cups full fat yoghurt
1 lemon, juice + zest
1 tbsp icing sugar or maple syrup
2 stalks rhubarb
1 tbsp honey
1 tbsp coconut oil, melted
30 grams chocolate (72 %), chopped finely
almonds, chopped roughly
hemp seeds

How to make it:

1. Put a clean towel over a sieve in a bowl and pour the yoghurt into the lined sieve. Cover it with plastic wrap and set aside in the fridge. Leave it there overnight. 

2. The next morning, preheat the oven to 180C/350F. Peel off the outer layers of the rhubarb with a sharp, but small knife. Add to an oven safe dish and drizzle with coconut oil and honey. Place in the oven for 8-10 minutes.

3. Meanwhile add the lemon juice, zest, and icing sugar (or replace by maple syrup) to the labneh. Give it a good stir and scoop into a few bowls. Top with the roasted rhubarb and the chopped chocolate, almonds, and hemp seeds. Devour right away! Enjoy. :)