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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
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.