Friday, 25 April 2014


Two things made me do this recipe. The first was rhubarb, I want to keep baking with it while it’s at its best. The second was these miniature casserole dishes my mam bought that I thought baked fruit would really work in. This is probably my simplest recipe ever, but still delicious. I’ve things a tiny bit more interesting by flavouring the apple and rhubarb with rosemary and a tiny bit of orange juice.  It makes for a fragrant surprise. You can really use any fruit you like with this, but I kept things simple. Simple wins sometimes. 

1 ½ sticks rhubarb, chopped into small chunks
1 small apple, cut into small cubes                      
1 tsp flour
A squeeze of orange juice
4 tsps unrefined sugar
1 sprig of rosemary

Serves 2

Preheat the oven to fan200/220/7.  Have 2 miniature small casserole dishes ready, or alternatively one small baking dish, or adjust the recipe to make however much baked fruit you want. 

Collect together the chopped rhubarb and apple and place in the dishes. Spoon over ½ a tsp of flour into each then toss a little. This will help thicken any juices that run from the fruit. Squeeze a little bit of juice from an orange over the fruit, to help stop the apple browning then add 2 tsps of sugar to each and toss again. Finally, cut the sprig of rosemary in 2 and place on top of the fruit. Clamp on the lids and bake for about 20 minutes, until bubbling and the fruit gives when touched. Remove the rosemary before tucking in.

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