Baked apple and rhubarb with vanilla-honey yoghurt

Nathan Outlaw

Dessert
easy
6
40 minutes

PT40M

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.

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Ingredients

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6 apples
150g of rhubarb, finely chopped
2 tbsp of muscovado sugar
1 tsp ground cinnamon
15g of butter
1 tbsp of Demerara sugar, to sprinkle
200g of Greek yoghurt
40ml of honey
1 vanilla pod

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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

6 apples

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

150g of rhubarb, finely chopped
2 tbsp of muscovado sugar
1 tsp ground cinnamon

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

200g of Greek yoghurt
40ml of honey
1 vanilla pod

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

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Nathan Outlaw

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

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