We’re a bit of a fan of fruity desserts – they’re simple, elegant and always leave the palate refreshed. Rhubarb and strawberry are a wonderful combination, and the crumbly topping of coconut and almonds adds a lovely texture to this delightful dessert.
STRAWBERRY & RHUBARB DESSERT
500g rhubarb, cut into 2cm pieces
½ cup (75g) caster sugar
2 teaspoons finely grated orange zest
1/3 cup (80ml) orange juice, approximately
250g strawberries, quartered
1 tablespoon grand marnier
½ cup (80g) currants
½ cup (40g) shredded coconut
½ cup (75g) finely chopped roasted blanched almonds
1 cup (280g) greek-style yoghurt
small mint leaves, to garnish
- Preheat oven to 180°C/160°C fan-forced.
- Combine rhubarb, sugar, zest and juice in a large ceramic baking dish. Cover dish with foil; bake for 15 minutes. Remove the foil, add strawberries to dish; bake for a further 5 minutes or until fruit is tender. Remove dish from oven; stir in Grand Marnier. Cool.
- Combine currants, coconut and almonds in a medium bowl.
- Spoon rhubarb mixture evenly into 4 x 1-cup serving glasses. Top with yoghurt, then currant mixture and mint.
You’ll need 1 bunch of rhubarb and the rind and juice from 1 medium orange for this recipe. Prepare the rhubarb in advance and chill. Combine ingredients at the last moment.