Sponge-Topped Rhubarb and Strawberries With Sheep's Milk Yoghurt Recipe

Name: Sponge-Topped Rhubarb and Strawberries With Sheep's Milk Yoghurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 ml water (16 fl ounces/2 cups); 200 g caster sugar (6.5 ounces/3/4 cup plus 2 tablespoons); 3 cardamom pods; 2 tablespoons unsalted butter, at room temperature; 1 ½ tablespoons caster sugar; 1 egg; 70 g self-raising flour (2.5 ounces/1/2 cup); 1 tablespoon milk (approximate measure); 1 bunch rhubarb, trimmed and cut into 4-cm lengths (1 1/2-in); 250 g ripe strawberries, stems removed (8 ounces/2 cups); 500 g meredith farm sheep's milk yoghurt (1 pound/2 cups) or 500 g other high-quality plain yogurt (1 pound/2 cups)

Servings: persons

500 ml water (16 fl ounces/2 cups)
200 g caster sugar (6.5 ounces/3/4 cup plus 2 tablespoons)
3 cardamom pods
2 tablespoons unsalted butter, at room temperature
1 ½ tablespoons caster sugar
1 egg
70 g self-raising flour (2.5 ounces/1/2 cup)
1 tablespoon milk (approximate measure)
1 bunch rhubarb, trimmed and cut into 4-cm lengths (1 1/2-in)
250 g ripe strawberries, stems removed (8 ounces/2 cups)
500 g meredith farm sheep's milk yoghurt (1 pound/2 cups) or 500 g other high-quality plain yogurt (1 pound/2 cups)

1
Using a large saucepan over medium heat, stir together the water and sugar until the sugar dissolves and the mixture forms syrup.
2
Add the cardamom and bring to a simmer; keep hot over low heat.
3
Preheat oven to 190C (375F).
4
SPONGE:.
5
Beat together the butter and sugar until light and creamy.
6
Beat in the egg and fold in the flour.
7
Add just enough milk to make a light dropping consistency.
8
FRUIT:.
9
Place rhubarb in a shallow 750-ml (24-fluid ounce/3-cup) baking dish.
10
Pour the hot syrup over the rhubarb.
11
Bake for about 10 minutes, or until rhubarb is tender.
12
Remove from oven and stir in strawberries.
13
Leaving gaps so that the fruit can be seen, spoon sponge mixture over fruit.
14
Return pan to center of oven and bake 10-15 minutes more, or until the sponge is puffed and golden.
15
Serve warm with yoghurt.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 500 ml water (16 fl ounces/2 cups), 200 g caster sugar (6.5 ounces/3/4 cup plus 2 tablespoons), 3 cardamom pods, 2 tablespoons unsalted butter, at room temperature, and more.

Yes, Sponge-Topped Rhubarb and Strawberries With Sheep's Milk Yoghurt falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sponge-Topped Rhubarb and Strawberries With Sheep's Milk Yoghurt

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