Poached Rhubarb with Balsamic, Caraway, and Labneh

For the Rhubarb: If cooking sous vide: Use sous vide device to heat water bath to 142 degrees F/61 degrees C. If cooking on stovetop: Heat 4 quarts water in Dutch oven over medium heat to 145 degrees F/63 degrees C; cover and turn heat to low.

If cooking sous vide: Toss rhubarb, ½ cup sugar, 2 tablespoons water, lemon zest, thyme sprigs, and salt in medium bowl to combine. Transfer rhubarb and liquid to 1-quart zipper-lock bag. Press out as much air as possible from bag and seal. Gently lower bag into water bath, allowing remaining air bubbles to rise to top of bag (do not let go of bag). Reopen 1 corner of zipper, release remaining air pockets, and seal bag fully. Clip top corner of bag to side of water bath container, making sure rhubarb is fully submerged. Cook until rhubarb can be pierced easily with paring knife, 30 to 40 minutes. Meanwhile, combine ice and remaining 2 cups water in large bowl. Using tongs, carefully remove bag from water bath and transfer to ice bath; chill for 10 minutes.

If cooking on stovetop: Toss rhubarb, ½ cup sugar, 2 tablespoons water, lemon zest, thyme, and salt in medium bowl to combine. Transfer rhubarb and liquid to 1-quart zipper-lock bag. Press out as much air as possible from bag and seal. Gently lower bag into water, allowing remaining air bubbles to rise to top of bag (do not let go of bag). Reopen 1 corner of zipper, release remaining air pockets, and seal bag fully. Clip top corner of bag to side of pot, making sure rhubarb is fully submerged. Cook until rhubarb can be pierced easily with paring knife, 30 to 40 minutes, adjusting heat as necessary to maintain temperature between 140 degrees F/60 degrees C and 145 degrees F/63 degrees C. Meanwhile, combine ice and remaining 2 cups water in large bowl. Using tongs, carefully remove bag from water bath and transfer to ice bath; chill for 10 minutes.

Snip off 1 corner of zipper-lock bag to create small hole; drain liquid through hole into 10-inch skillet. Whisk in remaining sugar and vinegar and bring to simmer over medium-high heat. Reduce heat to low and cook, swirling pan occasionally, until mixture is thick and reduced to ⅓ cup, 13 to 15 minutes. Transfer syrup to small bowl and let cool at room temperature for 20 minutes. (If syrup is too thick at room temperature to easily drizzle from a spoon, adjust consistency with 1 to 2 teaspoons water.) Meanwhile, open bag and transfer rhubarb to medium bowl; discard lemon zest strips and thyme sprigs. (Rhubarb and syrup can be refrigerated separately in airtight containers for up to 2 days.)

For the Labneh Cream: Meanwhile, whisk cream, sugar, and salt in large bowl until frothy, about 30 seconds. Whisk in labneh until mixture is smooth and holds its shape, about 1 minute longer.

To serve: Stir 2 teaspoons syrup and caraway seeds into rhubarb. Divide labneh mixture evenly among bowls and make divot in center with spoon. Divide rhubarb evenly among bowls, dolloping it into divots. Drizzle with extra syrup and sprinkle with basil. Serve.