Baked apple and rhubarb with vanilla-honey yoghurt

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
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Ingredients

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Imperial

Method

1
Preheat the oven to 200°C/gas mark 6
2
Score each apple horizontally to slightly pierce the skin - this allows the flesh to expand while cooking
3
Core the apples by pushing an apple corer down through the apple until it pierces the bottom, discard the core. Repeat for all apples
4
Mix the rhubarb, brown sugar and cinnamon together in a bowl. Stand the apples up side by side in a baking dish
5
Use your fingers to push the rhubarb mixture into each apple, dividing the mix evenly
6
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
7
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
8
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
9
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
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Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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