1.
Begin this recipe 2 days ahead.
2.
To make the labne, combine the yoghurt and 1/2 tsp salt in a bowl. Line a sieve set over a bowl with a damp muslin cloth or clean Chux. Spoon in yoghurt mixture, then fold over cloth to cover and top with a plate. Chill for 24 hours to drain. Unwrap cloth and transfer labne to a bowl.
3.
To make pickled cherries, place cherries in a sterilised 1.5L (6-cup) jar. Combine vinegar, sugar, peppercorns, cinnamon, cloves, ginger and 1 cup (250ml) water in a pan and bring to the boil over medium heat. Reduce heat to low (add rhubarb now, if using) and cook for 10 minutes for flavours to infuse. Cool slightly, then pour over cherries, seal jars and chill overnight.
4.
Spread labne over toast, then top with cherries, nuts, honey and flowers, if using.