Sponge-Topped Rhubarb and Strawberries With Sheep's Milk Yoghurt

“Based on a recipe from Australia, The Beautiful Cookbook. This is from the Victoria region. The intro to the recipe says, "In the past, rhubarb was grown in many backyards, but now people more often buy it at the fruiterer, where it is available year-round. Meredith brand sheep's milk yoghurt was developed by Richard Thomas at Meredith Farm, southeast of Melbourne, where it is made by the owners of the farm, Julie and Sandy Cameron." I make this with Siggi's Icelandic-style skyr strained plain non-fat yogurt since I cannot get access to Meredith brand. This is so delicious! And it makes a great presentation worthy of a 5-star restaurant.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Using a large saucepan over medium heat, stir together the water and sugar until the sugar dissolves and the mixture forms syrup. Add the cardamom and bring to a simmer; keep hot over low heat.
  2. Preheat oven to 190°C (375°F).
  3. SPONGE:
  4. Beat together the butter and sugar until light and creamy. Beat in the egg and fold in the flour. Add just enough milk to make a light dropping consistency.
  5. FRUIT:
  6. Place rhubarb in a shallow 750-ml (24-fluid ounce/3-cup) baking dish. Pour the hot syrup over the rhubarb. Bake for about 10 minutes, or until rhubarb is tender. Remove from oven and stir in strawberries.
  7. Leaving gaps so that the fruit can be seen, spoon sponge mixture over fruit. Return pan to center of oven and bake 10-15 minutes more, or until the sponge is puffed and golden.
  8. Serve warm with yoghurt.

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