Baked Apple and Rhubarb

by Frank

With Vanilla and Honey Yoghurt

• Ingredients

• 6 Dessert Apples
• 150g Rhubarb, finely chopped
• 2 Tbsp Muscovado Sugar
• 1 Tsp Ground Cinnamon
• 15g Unsalted Butter
• 1 Tbsp of Demerara Sugar (to sprinkle)
• 200g Greek Yoghurt
• 40ml Honey
• 1 Vanilla Pod

Method

1. Preheat the oven to 200°C/Gas Mark 6
2. Score each apple horizontally to slightly pierce the skin, this allows the apple to expand while cooking.
3. Core the apple with an apple corer or carefully with a sharp knife.
4. Mix the rhubarb, brown sugar and cinnamon together in a bowl. Stand the apples up side by side in a baking dish.
5. Push the rhubarb mixture into each apple dividing it equally between them.
6. Add a blob of butter to the top of each and sprinkle over the Demerara sugar.
7. Bake in the oven for 20-25 minutes until the apples are cooked through, test with a skewer.
8. Split the vanilla pod in half and scrape out the seeds, add to a bowl with the yoghurt and honey. Whisk to combine.
9. Remove apple from the oven and allow to cool slightly. Serve on plates with the yoghurt.
10. Drizzle with any juices from cooking pan.