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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!