Roasted Strawberry and Rhubarb Crumble Bowl
Photography 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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.