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1
Start making the labneh a couple of days ahead.
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2
Line a sieve with a clean doubled piece cheesecloth or soft fabric.
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3
Place the sieve over a bowl.
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4
Stir the icing sugar, rosewater and salt into the yoghurt then pour the yoghurt into the center of the cheesecloth.
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5
Pull the four corners of the cheesecloth up and tie it into a bag with string.
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6
Suspend the tied cheesecloth over the bowl overnight to allow the whey to drain out.
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7
If your kitchen is cold enough you can drain the yoghurt outside the fridge, otherwise put it in the fridge overnight.
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8
The longer you leave the labneh the firmer it will become, after 12 hours it should be the consistency of cream cheese.
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9
Remove the labneh from the cloth the next day and store the labneh covered in the refrigerator until needed.
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10
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.
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11
Roll them around your hands to shape and place the balls on a clean cloth-lined tray to remove extra moisture.
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12
Store in the fridge.
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13
To make the rhubarb, preheat the oven to 160C.
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14
Trim and cut the rhubarb into short lengths.
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15
Put the pieces into a baking dish, then sprinkle over the sugar and the water.
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16
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.
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17
Allow the rhubarb to cool in its juices.
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18
When the rhubarb is cool, drain it reserving the juices.
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19
To serve, place a few labneh balls on each serving plate, place a pile of rhubarb next to it.
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20
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.
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21
Scatter over the rose petals and serve.
