1.
To make labne, place yoghurt in a sieve lined with muslin or a clean Chux. Tie a knot in the fabric to enclose, then set sieve over a bowl and leave to drain in the fridge overnight, squeezing every now and then to remove excess liquid.
2.
For the baked rhubarb, preheat oven to 180°C. Place the rhubarb in a single layer in a small baking dish. Sprinkle with lemon juice and 1 tbs sugar. Cover with foil and bake for 20 minutes until tender. Remove the rhubarb from the pan and set aside. Transfer liquid to a small pan and add enough water to make 1/4 cup (60ml). Add sugar and simmer over medium heat for 5 minutes until syrupy.
3.
Meanwhile, grate zest of 1 orange. Stir half the zest into the rhubarb syrup with 1-2 drops of orange blossom water, then set aside.
4.
Peel both oranges, taking care to remove all the white pith. Hold the orange in the palm of your hand and cut the segments away from the membrane. then set segments aside.
5.
Simmer honey, saffron and 1/3 cup (80ml) water in a small pan over medium heat for 3 minutes. Remove from heat and leave to infuse for 15 minutes.
6.
When ready to make the toast, melt 2 tbs butter in a pan over medium-high heat. Add half the bread and fry for 2 minutes each side or until golden. Clean the pan, then repeat with remaining butter and bread.
7.
Wipe out the pan and add the honey syrup. Bring to a simmer over medium heat, then add the toast and toss to coat.
8.
Place 2 pieces of toast on each plate. Top with some of the rhubarb, a dollop of yoghurt, pistachios, orange zest, orange segments and mint. Drizzle with rhubarb syrup and serve.