Roasted Strawberry and Rhubarb Crumble Bowl
Photography by Olivia Galletly.
Mix up your usual breakfast routine with these golden oat clusters and sticky and sweet strawberries and rhubarb.
Serves: 4
INGREDIENTS
Roasted fruit
250 grams strawberries
175 grams rhubarb
3 tablespoons caster sugar
seeds of 1 vanilla pod
Crumble
50 grams plain flour
120 grams rolled oats
80 grams macadamia nuts
50 grams coconut threads
50 grams caster sugar
150 grams butter, cut into cubes
Greek yoghurt, to serve
METHOD
Preheat the oven to 180°C.
Roasted fruit: In a bowl, combine the strawberries, rhubarb, sugar and vanilla pod seeds. Set aside for 30 minutes.
Crumble: Place the dry crumble ingredients in a bowl and mix to combine. Rub the butter into the dry ingredients using your fingertips until clumps form. Place on a lined baking tray and bake for 20 minutes or until golden brown. Leave to cool in tray.
Place the sugar-coated fruit in a baking dish and bake for 20–25 minutes until soft.
Break crumble into small chunks into bowls and scatter over Greek yoghurt and the roasted fruit.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.