Thursday, 1 April 2021 / Topics:
Ingredients: (Serves 4)
1 Punnet strawberries, halved
4 Rhubarb stalks, cut into bite-sized pieces
1 Tablespoon honey
¼ Cup plain flour
¼ Cup shredded coconut
2 Tablespoons good-quality cocoa powder
½ Teaspoon ground cinnamon
1 Tablespoon caster sugar, plus 2 tablespoons extra
1 Tablespoon olive oil
500mL Reduced-fat milk
1 Teaspoon vanilla bean extract
1 Egg yolk
2 Tablespoons cornflour
1. Preheat oven to 200°C. Place strawberries and rhubarb on a lined baking tray. Drizzle over honey. Roast for 10-12 minutes or until tender and lightly coloured.
2. Mix plain flour, coconut, cocoa powder, cinnamon and one tablespoon sugar in a small bowl. Add oil and using a spatula, press mixture together until a crumble consistency forms. Tip into a dry frying pan and cook over medium-high heat for 2-3 minutes or until fragrant. Set aside to cool.
3. Bring milk and vanilla to a gentle simmer in a medium saucepan. Whisk together eggs, yolk, cornflour and remaining two tablespoons sugar. Gradually pour warmed milk onto eggs, whisking continuously to combine. Pour mixture back into the saucepan. Gently cook the custard over medium heat, stirring continuously with a wooden spoon until thickened.
4. Divide custard between serving bowls. Top with roasted fruit and chocolate crumble.