Sweet Cinnamon Roti with Sour Cream and Roasted Rhubarb
Photography by Josh Griggs.
A quick fry and dust in cinnamon sugar transforms roti into a delicious base for a dessert.
Serves: 4
INGREDIENTS
Sweet cinammon roti
2 teaspoons ground cinnamon
4 teaspoons white sugar
2 tablespoons neutral oil (eg sunflower or grapeseed oil)
4 store-bought roti, halved
Rhubarb
400 grams rhubarb, cut into 4cm chunks
2 tablespoons raw sugar
To serve
200 grams sour cream
3 tablespoons raw sugar
METHOD
Preheat the oven to 150°C fan bake.
Rhubarb: Place the rhubarb in a single layer on an oven-proof baking dish. Sprinkle the sugar over and bake for 15 minutes until soft but firm enough to hold its shape.
Sweet cinnamon roti: Mix together the cinnamon and sugar in a small bowl and sprinkle half of the mixture onto a large plate (the remainder will be used for sprinkling at the end).
Heat the oil in a pan over a medium heat. Working one by one, fry each roti half for 20 seconds on each side then transfer to the plate of sugar mixture and coat both sides. Place on a wire rack in the oven while you cook the remaining roti.
To serve: Fill the roti halves with a spoonful of sour cream and the rhubarb then sprinkle over the remaining cinnamon sugar. Serve with extra sour cream and a sprinkle of raw sugar.
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