Sweet Cinnamon Roti with Sour Cream and Roasted Rhubarb
Photography by Josh Griggs.
A quick fry and dust in cinnamon sugar transforms roti into a delicious base for a dessert.
Serves: 4
INGREDIENTS
Sweet cinammon roti
2 teaspoons ground cinnamon
4 teaspoons white sugar
2 tablespoons neutral oil (eg sunflower or grapeseed oil)
4 store-bought roti, halved
Rhubarb
400 grams rhubarb, cut into 4cm chunks
2 tablespoons raw sugar
To serve
200 grams sour cream
3 tablespoons raw sugar
METHOD
Preheat the oven to 150°C fan bake.
Rhubarb: Place the rhubarb in a single layer on an oven-proof baking dish. Sprinkle the sugar over and bake for 15 minutes until soft but firm enough to hold its shape.
Sweet cinnamon roti: Mix together the cinnamon and sugar in a small bowl and sprinkle half of the mixture onto a large plate (the remainder will be used for sprinkling at the end).
Heat the oil in a pan over a medium heat. Working one by one, fry each roti half for 20 seconds on each side then transfer to the plate of sugar mixture and coat both sides. Place on a wire rack in the oven while you cook the remaining roti.
To serve: Fill the roti halves with a spoonful of sour cream and the rhubarb then sprinkle over the remaining cinnamon sugar. Serve with extra sour cream and a sprinkle of raw sugar.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!