I made this delicious pudding-style desert for our neighbourhood BBQ last Sunday. We are fortunate to live in a charming, quiet street with lots of tall mature trees, established gardens with roses, where neighbours know each other, go camping during the summer holidays for a week, and time to time get together to watch family movies on a large screen in the garden. I could’t think of a better environment to raise my son. I wanted to create something comforting, delicious and light to have after the feast and thought of this simple and quick, yet absolute winner, of a dessert. The combination of the melting hot texture with scoop of an ice-cream was divine. And yes, I did have two bowls. Enjoy making it and sharing with your loved ones.
6 rhubarb stalks
1 tbsp caster sugar
150 g butter unsalted
2 tsp finely grated lemon rind
2 tbsp lemon juice
1 1/3 cup of caster sugar
3/4 cup organic self-raising flour
1 1/2 cups of milk
vanilla bean paste
4 eggs, separated
2 figs cut in 3mm slices
icing sugar mixture, to serve
Bulla frozen yoghurt with honey
1. Preheat oven for 180 degrees.
2. Wash the rhubarb and cut into a 1cm pieces. Gently mix rhubarb with 1 tablespoon of sugar and place on a baking tray in the oven for 15 minutes or until tender. Place aside some rhubarb for garnish.
3. Grease a medium-sized ovenproof dish.
4. Place butter, lemon rind, rhubarb, lemon juice, sugar, flour, milk, vanilla bean paste, egg yolks in a bowl. Whisk to combine.
5. Using an electric mixer, beat egg whites on a high speed until soft peaks form. Gently fold in the rhubarb mixture. Spoon into the prepared ovenproof dish and lay the figs on top. Place in a large baking dish. Pour boiling water into the baking dish until halfway up sides of the ovenproof dish. Bake for 25-30 minutes or until golden and just set.
6. Dust with icing sugar and serve immediately with yoghurt ice cream and reserved rhubarb.
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