Ingredients
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14 oz (400 g) Rhubarb
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1½ cups (200 g) Blackberries
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1½ cups (200 g) Blueberries
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2¼ oz (60 g) Caster Sugar
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¼ cup (60 ml) boiling Water
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seeds from 2 Vanilla Pods
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3½ tbsp (50 ml) Grenadine
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scant 2 cups (400 g) Coconut Yogurt
Directions
This three-fruit combo tastes every bit as lovely as it looks. Oven-roasting is a perfect way to cook rhubarb it keeps its shape nicely (so long as you don’t overcook it and scoop a little too hard to get it out of the pan). A generous trickle of Grenadine is an optional extra, but it will add the prettiest pink blush to the juices it’s a lovely ruby red syrup made out of pomegranate seeds (although do look out for the Real McCoy, as the cheaper, almost fluorescent brands are often just a mixture of corn syrup and colouring).
Steps
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1
Done
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Preheat the oven to 190˚C (375˚F) Gas 5. Trim the rhubarb and remove any stringy bits. Cut the stalks into 3 cm/1¼ inch lengths and arrange on a large, deep sheet pan. Scatter over the blackberries and blueberries. |
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2
Done
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Mix the sugar and boiling water together in a jug and add the seeds from the vanilla pods. Stir in the Grenadine (if using) and pour the mixture over the fruit in the pan. |
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3
Done
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Cover with foil and roast for about 12–15 minutes, until the rhubarb is just soft. Remove from the oven and serve warm, with the coconut yogurt. |
