Rhubarb and Strawberry Grunt
A quick and easy pudding using the fabulously summery fruits that are rhubarb and strawberries blanketed under a quilt of scone.
Servings 4
Ingredients
- 400 g / 15oz Rhubarb cut into 2-3cm pieces
- 250 g / 9oz Strawberries
- 190 g / 7 oz Castor sugar
- 50 g / 2 oz Unsalted butter cut into small pieces
- 150 g / 5 ½ oz Plain flour
- 3 tablespoon Castor sugar
- ½ teaspooon Salt
- 250 ml / 5 fl oz Fat free Greek yogurt
Instructions
- Preheat the oven to 190°C.
- Grease four individual shallow ovenproof dishes or one 20 x 30cm shallow ovenproof dish.
- Spread the rhubarb and strawberries in the bottom of the dish.
- Then sprinkle with the sugar and dot with the butter.
- Put the flour, sugar and salt into a mixing bowl and gradually stir in the yogurt to make a sticky dough.
- Spread small clumps of the dough evenly across the fruit – no need for precision as it will spread on cooking.
- 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.