Mix the vanilla extract and honey with the yogurt and spoon into a sieve lined with muslin/cheesecloth and place this over a bowl. Cover with a sauced and weight down with a tin of beans etc, leave in fridge overnight to drain.
Next day remove from cheesecloth and pull small pieces off the cheese and roll into balls.
Roll cheese balls in mixture of cinnamon, sugar and crushed roasted almonds. Set aside.
Cut rhubarb into pieces about 3cm/1-2" lengths and heat these with the raspberries and spices in a pan with the rose wine and sugar for approximately 20 minutes.
Remove the spices and serve the rhubarb and raspberries with their flavoured syrup alongside the sweet cheese balls.