Roasted Strawberry and Rhubarb Crumble Bowl
Photography Olivia Galletly.
Mix up your usual breakfast routine with these golden oat clusters and sticky and sweet strawberries and rhubarb.
Serves: 4
INGREDIENTS
Roasted fruit
250 grams strawberries
175 grams rhubarb
3 tablespoons caster sugar
seeds of 1 vanilla pod
Crumble
50 grams plain flour
120 grams rolled oats
80 grams macadamia nuts
50 grams coconut threads
50 grams caster sugar
150 grams butter, cut into cubes
Greek yoghurt, to serve
METHOD
Preheat the oven to 180°C.
Roasted fruit: In a bowl, combine the strawberries, rhubarb, sugar and vanilla pod seeds. Set aside for 30 minutes.
Crumble: Place the dry crumble ingredients in a bowl and mix to combine. Rub the butter into the dry ingredients using your fingertips until clumps form. Place on a lined baking tray and bake for 20 minutes or until golden brown. Leave to cool in tray.
Place the sugar-coated fruit in a baking dish and bake for 20–25 minutes until soft.
Break crumble into small chunks into bowls and scatter over Greek yoghurt and the roasted fruit.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.