Serves: 4-6
INGREDIENTS
500 grams small, firm but ripe plums
3-4 stalks rhubarb, washed
1 cup brown sugar
1 teaspoon ground mixed spice
zest of 1 orange
juice of 2 oranges
To serve
thick plain yoghurt or mascarpone
METHOD
Preheat the oven to 180˚C.
Halve the plums and remove the stones. Cut the rhubarb into 6 cm lengths. Place in a baking dish large enough to hold all the fruit in one layer. Combine the brown sugar, mixed spice and orange zest and scatter evenly over the top. Pour over the orange juice. Roast for 15-20 minutes until the rhubarb is tender but not collapsing.
Set aside to cool before removing from the baking dish.
To serve: Place the fruit in individual bowls and top with a spoonful of yoghurt. Serve with Fig and Caraway Seed Biscotti.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.