Baked apple and rhubarb with vanilla-honey yoghurt

Not yet rated

This baked apple and rhubarb recipe from Nathan Outlaw brings together some of Britain's finest fruits in one dish and also looks beautiful. Perfect for eating outside on a Summer day, when the sun is out.

First published in 2015





Preheat the oven to 200°C/gas mark 6
Score each apple horizontally to slightly pierce the skin - this allows the flesh to expand while cooking
Core the apples by pushing an apple corer down through the apple until it pierces the bottom, discard the core. Repeat for all apples
Mix the rhubarb, brown sugar and cinnamon together in a bowl. Stand the apples up side by side in a baking dish
Use your fingers to push the rhubarb mixture into each apple, dividing the mix evenly
Add a blob of butter to the top of each and sprinkle over the Demerara sugar
  • 15g of butter
  • 1 tbsp of Demerara sugar, to sprinkle
Bake in the oven for 20-25 minutes or until the apples are cooked through - you can check this by piercing the apples with a skewer
Meanwhile, split the vanilla pod in half with a small knife. Scrape out the seeds and add to a bowl with the yoghurt and honey, whisk to combine
Remove the apples from the oven and allow to cool slightly. Serve on plates with the yoghurt. Drizzle over the juices from the baking tray
First published in 2015

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more