Sponge-Topped Rhubarb and Strawberries With Sheep's Milk Yoghurt
Ready In: 50 mins
Serves: 6
Ingredients
- 500 ml water (16 fl ounces/2 cups)
- 200 g caster sugar (6.5 ounces/3/4 cup plus 2 tablespoons)
- 3 cardamom pods
For the Sponge
- 2 tablespoons unsalted butter, at room temperature
- 1 1⁄2 tablespoons caster sugar
- 1 egg
- 70 g self-raising flour (2.5 ounces/1/2 cup)
- 1 tablespoon milk (approximate measure)
FRUIT
- 1 bunch rhubarb, trimmed and cut into 4-cm lengths (1 1/2-in)
- 250 g ripe strawberries, stems removed (8 ounces/2 cups)
- 500 g meredith farm sheep's milk yoghurt (1 pound/2 cups) or 500 g other high-quality plain yogurt (1 pound/2 cups)
Directions
- Using a large saucepan over medium heat, stir together the water and sugar until the sugar dissolves and the mixture forms syrup. Add the cardamom and bring to a simmer; keep hot over low heat.
- Preheat oven to 190°C (375°F).
- SPONGE:
- Beat together the butter and sugar until light and creamy. Beat in the egg and fold in the flour. Add just enough milk to make a light dropping consistency.
- FRUIT:
- Place rhubarb in a shallow 750-ml (24-fluid ounce/3-cup) baking dish. Pour the hot syrup over the rhubarb. Bake for about 10 minutes, or until rhubarb is tender. Remove from oven and stir in strawberries.
- Leaving gaps so that the fruit can be seen, spoon sponge mixture over fruit. Return pan to center of oven and bake 10-15 minutes more, or until the sponge is puffed and golden.
- Serve warm with yoghurt.
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