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Michael Weldon’s honey labne with stewed apple and rhubarb

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  • Healthier living

This sweet honey labne is the perfect way to start your day. Loaded with apple and rhubarb, it’s creamy, fruity and totally delicious.

  • Serves8
  • Cook time20 minutes
  • Prep time20 minutes, + cooling & 12 hours chilling time


  • 1kg Jalna Farm to Pot Organic Honey Yoghurt

Stewed rhubarb

  • 1 bunch rhubarb, trimmed, cut into 4cm pieces
  • 1 tbs brown sugar
  • 1 lemon, juiced
  • 1 vanilla bean, split, seeds scraped

Stewed apples

  • 8 apples, cored, peeled, each cut into 8 wedges
  • 1/4 cup (50g) brown sugar
  • 2 tbs apple cider vinegar
  • 2 rosemary sprigs

Nut crumble

  • 1/2 cup (110g) caster sugar
  • 1/2 cup (75g) unsalted roasted cashews
  • 1/2 cup (80g) dry-roasted almonds
  • 1/2 cup (70g) pistachios, lightly toasted
  • Pinch of sea salt flakes

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Line a sieve with muslin or clean Chux and place over a large bowl. Spoon the yoghurt into the lined sieve. Loosely cover and place in the fridge for 12 hours to drain.
  2. Step 2

    To make the stewed rhubarb, combine the rhubarb, sugar, lemon juice, vanilla bean and seeds and 1/2 cup (125ml) water in a small saucepan over medium heat. Cover and cook 5 mins or until the rhubarb is soft and tender but still holds its shape. Uncover and set aside to cool completely.
  3. Step 3

    Meanwhile, to make the stewed apples, combine the apple, sugar, vinegar, rosemary and 2 tbs water in a medium saucepan over a medium heat. Cover and cook for 10 mins or until the apple softens. Uncover and set aside to cool completely.
  4. Step 4

    To make the nut crumble, line a baking tray with baking paper. Place the sugar in a medium frying pan over medium-high heat. Cook, stirring with a wooden spoon, for 5 mins or until the sugar melts and is a caramel colour. Add the cashews, almonds and pistachios and swirl the pan to coat the nuts. Carefully pour onto the lined tray and sprinkle with salt. Set aside to cool completely. Break into pieces.
  5. Step 5

    Discard the excess liquid from the yoghurt in the bowl. Spoon the drained yoghurt (labne) among serving plates. Top with stewed rhubarb, stewed apple and nut crumble and drizzle with pan juices. Serve immediately.