from Plenty More (page 303) by Yotam Ottolenghi
A simple, and excellent rich dessert. (Ottolenghi’s recipes rarely disappoints)
I couldn’t wait 12 hours to make labneh (strained yoghurt) so I bought some.
The recipe is online.
https://www.theguardian.com/lifeandstyle/2012/jan/27/halibut-stew-roast-rhubarb-recipes
Basically rhubarb stems baked in sugar, vanilla (pod and seeds), lemon peel and dessert wine (I used a Stanton & Killeen vintage port & a Boronia Marsala).
Topped with unsalted pistachio nuts and lemon zest, and cooking juice.
Yum!
Eastington@Paddington 
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