Main ingredients
- Fruit
Ingredients
Method
Ingredients
Roasted Rhubarb
- 750g (1¾lb) young pink-stemmed rhubarb - cut into 2.5cm (1inch) pieces
- 65g (2½oz) stem ginger pieces in syrup - finely diced plus 2 tablespoons of syrup from the jar
Oat crumble
- 40g (1½oz) butter
- 1½ tablespoons soft brown sugar
- 4½ tablespoons runny honey
- 175g (6oz) jumbo rolled oats
- 40g (1½oz) mixed shelled nuts, such as walnuts, pecans and hazelnuts - coarsely chopped
Yogurt layer
- 4½ tablespoons runny honey
- 475g (1lb 1oz) thick and creamy Greek natural yogurt
-
Method
-
1Preheat the oven 150°C/ Fan 130°C/ 300°F/ Gas Mark 2.
-
2Divide the diced rhubarb and chopped stem ginger between the 4 casseroles and stir 1 teaspoon of ginger syrup into each. Place the casseroles into the oven without the lids and cook for 20 minutes or until the rhubarb is tender.
-
3For the oat crumble melt the butter, brown sugar and honey together in a large saucepan over a medium heat. Stir in the oats and nuts and then spread the mixture out flat onto a baking sheet which has been lined with non-stick baking paper. Place the baking sheet into the preheated oven and cook for 15 - 20 minutes or until the crumble mix is golden brown, turning the crumble mixture once or twice during cooking to ensure a nice even colour. Allow both the rhubarb and crumble mix to completely cool.
-
4For the yogurt layer stir the honey into the yoghurt and spoon the mixture partly over the cooled rhubarb in the casseroles.
-
5Break the cooled crumble mix into small pieces and scatter on top of the yogurt layer.
-
6The desserts can be served either straight away at room temperature or chilled.
-
7Cook's Notes
-
8Stem ginger in syrup is young peeled ginger root preserved in syrup that can be found in jars at the supermarket.
