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Rhubarb and Strawberry Grunt

Britain is awash with strawberries and rhubarb and there’s no better past time than picking your own strawberries at this time of year. Well in theory at least, if we could find a dry day when we weren’t either being buffeted by wind or being flooded!

I thought that these two fruits would be ideal bedfellows for this recipe as they complement each other not only in colour but also flavour. I found “Yorkshire Rhubarb Grunt” in book called “All you want to know about… FRUIT” by Mark Blaycock and adapted the recipe. The fruits stew under a scone topping with butter and sugar to form a delicious caramel sauce. The original recipe uses natural yogurt so feel free to use what you prefer. Serve with custard, cream or ice cream and enjoy the taste of summer in a pud!

Pop the chopped rhubarb and whole strawberries into a shallow dish or 4 small ones. (Don’t they look pretty).

Next you sprinkle on the sugar and dot evenly with the butter.  Nearly there now.

Mix the rest of the ingredients together and distribute clumps evenly over the fruit and pop into the preheated oven.

Now you just need to decide on custard, cream or ice cream!

Confession time: I actually didn’t have enough yogurt so topped up with a little milk – wouldn’t ordinarily recommend doing this but it still tasted fab but probably affected the look a little – it should have had a smoother top to it!

So what are your favourite tastes of summer where you live? Plus what other fruits do you think could work with this recipe? Don’t be a stranger, stop by and leave a comment, I love reading and replying to them!

 

4.8 from 4 reviews
Rhubarb and Strawberry Grunt
 
Prep time
Cook time
Total time
 
A quick and easy pudding using the fabulously summery fruits that are rhubarb and strawberries blanketed under a quilt of scone.
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 400g / 15oz Rhubarb, cut into 2-3cm pieces
  • 250g / 9oz Strawberries
  • 190g / 7 oz Castor sugar
  • 50g / 2 oz Unsalted butter, cut into small pieces
  • 150g / 5 ½ oz Plain flour
  • 3 tbsp Castor sugar
  • ½ tsp Salt
  • 250ml / 5 fl oz Fat free Greek yogurt
Instructions
  1. Preheat the oven to 190°C.
  2. Grease four individual shallow ovenproof dishes or one 20 x 30cm shallow ovenproof dish.
  3. Spread the rhubarb and strawberries in the bottom of the dish.
  4. Then sprinkle with the sugar and dot with the butter.
  5. Put the flour, sugar and salt into a mixing bowl and gradually stir in the yogurt to make a sticky dough.
  6. Spread small clumps of the dough evenly across the fruit – no need for precision as it will spread on cooking.
  7. Bake for 35 minutes and serve warm with custard, cream or ice cream.
Notes
An interesting fact I learned from this book was that rhubarb leaves are actually poisonous.

Permanent link to this article: http://www.fabfood4all.co.uk/rhubarb-and-strawberry-grunt/

15 comments

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  1. Ann Robinson

    Another great recipe, you spoil us

  2. Danika Lloyd

    Ooooh this looks so yummy!

    1. Camilla

      It is yummy:-)

  3. Irene Wright

    never really thought about putting rhubarb and strawberries together but this looks delicious. Must try it.

  4. William Gould

    This looks very interesting! My wife is not a fan of yoghurt though, but I assume it won’t taste of yoghurt after cooking!

    1. Camilla

      No, not yogurt taste:-)

  5. Tracy Nixon

    What a lovely recipe! Thank you for sharing! Bookmarked to try!

  6. Paul Wilson

    Grunt is a great name for a dish btw.

  7. Paul Wilson

    Not too long until rhubarb season.

  8. Lisa Williams

    this is so beautiful it looks perfect in every picture :)

  9. Ursula Hunt

    I’ve never heard of Grunt before,interestng recipei

  10. Heather Haigh

    Sounds much nicer than the name suggests lol. And, despite living in the Rhubarb Triangle, I have not heard of this before.

  11. claire standley

    gonna try this when I getsome rhubarb, to go with my strawberries

  12. Jacqueline @How to be a Gourmand

    That’s the first time I’ve heard of the term Grunt before – I didn’t realise it meant cobbler. Thanks for sharing!
    I absolutely love stewed rhubarb but I have never tried strawberry and rhubarb together but recently I have seen a few recipes that combine the two so it must be quite a popular choice!
    During Summer I really enjoy mangoes – here the fruit is juicy, fragrant and ripe and they have amazing Mangoes from The Philippines.

    1. Camilla

      I’d not heard of a Grunt before either but it’s so much more fun than Cobbler. Maybe the first farmer to try it gave a grunt of appreciation because he was too busy gobbling it up to speak! I know my family loved it.
      I’m sure your mangoes are far better than what we get over here, they can be very hit and miss.

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