Serves: 4-6
INGREDIENTS
500 grams small, firm but ripe plums
3-4 stalks rhubarb, washed
1 cup brown sugar
1 teaspoon ground mixed spice
zest of 1 orange
juice of 2 oranges
To serve
thick plain yoghurt or mascarpone
METHOD
Preheat the oven to 180˚C.
Halve the plums and remove the stones. Cut the rhubarb into 6 cm lengths. Place in a baking dish large enough to hold all the fruit in one layer. Combine the brown sugar, mixed spice and orange zest and scatter evenly over the top. Pour over the orange juice. Roast for 15-20 minutes until the rhubarb is tender but not collapsing.
Set aside to cool before removing from the baking dish.
To serve: Place the fruit in individual bowls and top with a spoonful of yoghurt. Serve with Fig and Caraway Seed Biscotti.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.