Sponge-Topped Rhubarb and Strawberries With Sheep's

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions