Serves 4
INGREDIENTS
4 stalks (about 350g/12 oz) rhubarb, washed, cut into 5cm (2 inch) pieces
1/3 cup (75g/21⁄2 oz) caster sugar
2 tsp orange zest, finely grated
4 small granny smith (eating) apples, peeled, cored and sliced
1 tsp vanilla bean paste 1 cup (280g/10 oz) Greek
yoghurt
1 tbsp honey
Crumble Mixture
50g (13⁄4 oz) butter, chopped
1⁄2 cup (75g/21⁄2 oz) plain flour, sifted
1⁄4 cup (55g/2 oz) brown sugar
1⁄4 cup (25g/3⁄4 oz) rolled oats
1⁄4 cup (25g/3⁄4 oz) shredded coconut
1 tsp ground cinnamon
1⁄4 tsp sea salt flakes
METHOD
1 Preheat oven to 180°C (355°F).
2 Place the butter and flour into a large bowl. Using clean fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Add in the remaining ingredients and stir to combine.
3 Spread the crumble mixture onto a lined oven tray and bake, stirring occasionally to break up any lumps, for 20–25 minutes or until golden and crunchy. Set aside to cool.
4 Meanwhile, place the rhubarb in a large bowl and sprinkle with half the caster sugar and orange zest. Stir to coat, then spread out onto a lined oven tray. Roast the rhubarb for 15–20 minutes, or until soft, but still holding its shape.
5 Place the apples, remaining sugar, vanilla and 1⁄4 cup of water into a saucepan over medium heat. Cook the apples, stirring occasionally for 10–12 minutes or until apples are tender. Set aside to cool.
6 Mix together the yoghurt and honey until combined.
7 To serve, layer the apple, honey-yoghurt, and and rhubarb into serving jars. Sprinkle the crumble mixture over the top.
Recipes and Images from Salads In A Jar by Courtney Roulston published by New Holland Publishers
