Two ways with stewed fruit

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Added 6 months ago by Serg

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Winter fruit crumble

You need

- 8-10 stalks rhubarb or a mix of seasonal fruit
- 1 large or 2 small apple
- 2 cups water
- 1kg natural, unsweetened yoghurt

For instructions on how to stew fruit, see our fruity yoghurt cups recipe and adjust the quantity to suit.

This recipe is for a large batch of crumble mixture. Leftover mixture can be frozen.

1. Place oats, flour, sugar, cinnamon and oil into a food processor and blend until it resembles coarse breadcrumbs. Alternatively, mix in a bowl with a large spoon.
2. Preheat oven to 180°C bake.
3. Place stewed apple in the bottom of an oven proof dish. Layer with stewed rhubarb then pear.
4. Cover with crumble mixture.
5. Bake for approximately 20 minutes or until hot through and golden on top.

Tip

Use one or more of the following – rhubarb, apple, feijoa or pears. In summer you could try peaches, plums and apricots.

Serve with natural yoghurt.

- 8-10 stalks rhubarb or a mix of seasonal fruit
- 1 large or 2 small apple
- 2 cups water
- 1kg natural, unsweetened yoghurt

1. Slice rhubarb stalks into 1-2cm lengths.
2. Peel and chop apple into bite sized pieces.
3. In a saucepan, bring water to the boil.
4. Add rhubarb and apple, cover and simmer for 8-10 minutes or until softened. Drain.
5. Layer stewed fruit and yoghurt into small glasses or jars and serve.

Tip

Use different types of fruit to give each layer a different colour.

For example apple, feijoa, pear, plum, peaches.