Rubarb Brown Betty
Rhubarb Brown Betty
450 g (1 lb) rhubarb
225 g (8 oz) fresh wholewheat breadcrumbs
50 g (2 oz) Barbados sugar
2.5 ml (0.5 tsp) ground ginger
50 ml (2 fl oz) fresh orange juice
250 ml (0.5 pint) natural yogurt, to serve
Trim the rhubarb and cut the stalks into short lengths. Put in a greased 900 ml (1.5 pint) oven proof dish.
Mix the breadcrumbs, sugar and ground ginger together and sprinkle over the fruit. Spoon the orange juice over the crumbs.
Bake in the oven at: 170_C Preheated (Gas Oven Mark 3 Preheated) for 35- 45 minutes or until the fruit is soft and the topping browned.
Rhubarb Brown Betty is equally good served hot or cold, with natural yogurt. Any leftover will also reheat well.