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Rhubarb and Strawberry Grunt

A quick and easy pudding using the fabulously summery fruits that are rhubarb and strawberries blanketed under a quilt of scone.

Servings: 4
Course: Dessert
Cuisine: British

Ingredients

  • 400 g / 15oz Rhubarb cut into 2-3cm pieces
  • 250 g / 9oz Strawberries
  • 190 g / 7 oz Castor sugar
  • 50 g / 2 oz Unsalted butter cut into small pieces
  • 150 g / 5 ½ oz Plain flour
  • 3 tablespoon castor sugar
  • ½ teaspooon salt
  • 250 ml / 5 fl oz Fat free Greek yogurt

Instructions

    Cup of Yum
  1. Preheat the oven to 190°C.
  2. Grease four individual shallow ovenproof dishes or one 20 x 30cm shallow ovenproof dish.
  3. Spread the rhubarb and strawberries in the bottom of the dish.
  4. Then sprinkle with the sugar and dot with the butter.
  5. Put the flour, sugar and salt into a mixing bowl and gradually stir in the yogurt to make a sticky dough.
  6. Spread small clumps of the dough evenly across the fruit – no need for precision as it will spread on cooking.
  7. Bake for 35 minutes and serve warm with custard, cream or ice cream.

Notes

  • An interesting fact I learned from this book was that rhubarb leaves are actually poisonous.