Rhubarb and Ginger Crunchy Crumbles with Honey Yoghurt

New season rhubarb roasted in the petite casseroles with ginger syrup, layered with a creamy honeyed Greek yoghurt and topped with a baked crunchy oat crumble.

RECIPE INFO

Serves 6

Preparation Time
min

Cook time
min

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Cook's NoteStem ginger in syrup is young peeled ginger root preserved in syrup that can be found in jars at the supermarket.
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INGREDIENTS

Roasted Rhubarb

  • 750g young pink-stemmed rhubarb – cut into 2.5cm (1inch) pieces
  • 65g stem ginger pieces in syrup – finely diced plus 2 tablespoons of syrup from the jar

Oat crumble

  • 40g butter
  • 1½ tablespoons soft brown sugar
  • 4½ tablespoons runny honey
  • 175g jumbo rolled oats
  • 40g mixed shelled nuts, such as walnuts, pecans and hazelnuts – coarsely chopped

Yoghurt layer

  • 4½ tablespoons runny honey
  • 475g thick and creamy Greek natural yoghurt

METHOD

Preheat the oven 150°C.

Divide the diced rhubarb and chopped stem ginger between the 4 cocottes and stir 1 teaspoon of ginger syrup into each. Place the cocottes into the oven without the lids and cook for 20 minutes or until the rhubarb is tender.

For 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.

For the yoghurt layer stir the honey into the yoghurt and spoon the mixture partly over the cooled rhubarb in the casseroles.

Break the cooled crumble mix into small pieces and scatter on top of the yoghurt layer.

The desserts can be served either straight away at room temperature or chilled.

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