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Nadiya Hussain’s Rhubarb, Rose and Strawberry Bake with a Scone Top

Nadiya's simple fruit bake is like a cream tea in dessert form, with sweet strawberry, tart rhubarb and fragrant rose finished with a scone topping. Serve with plenty of clotted cream.

From the book


This one of the coolest and easiest recipes ever, bringing lots of things I love together in one place, tart rhubarb, scented rose and sweet strawberries, all topped with scones. Like a cream tea but in pudding form, which frankly is all the motivation I ever need to make this recipe!

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For the base:
1 vanilla pod
250g frozen rhubarb
400g strawberries, halved
1 tsp rose extract
2 tbsp water
3 organic roses, petals only, plus extra for decoration
For the scones:
225g self-raising flour, sifted
a pinch of salt
4 cardamom pods, crushed
55g unsalted butter, cubed, plus extra for greasing
25g caster sugar
125ml whole milk
1 medium egg, beaten for glazing
demerara sugar, for sprinkling
To serve:
chopped pistachios
rose petals
clotted cream

Essential kit

You will need: a 25cm round roasting dish.


Preheat the oven 190°c/fan 170°c/gas mark 5. Lightly grease a small, round roasting dish, approx. 25cm in diameter.

Split the vanilla pod and scrape out the seeds into the dish. Add the rhubarb, strawberries, rose extract and water and mix through. Pop into the oven and bake for 20 minutes. Once removed from the oven add the rose petals and mix them through the hot fruit. Leave the oven turned on and increase the heat to 200°c/fan 180°c/gas mark 6.

Meanwhile, make the scone mix. Put the flour in a bowl with the salt, cardamom pods, butter and sugar and use your fingers to rub the butter into the flour mix. Make a well in the centre and add the milk. Using your hands, bring the dough together, but do this without kneading or you will get a tough, chewy dough.

On a well-floured surface, roll out the dough to a circle of 25cm and cut into six equal triangles. Place on top of the rhubarb mixture. Brush the top of each scone triangle with beaten egg and sprinkle generously with the crunchy demerara.

Put back into the oven for 20-25 minutes. Take out and leave to stand for 10 minutes then sprinkle with pistachios and rose petals and serve with clotted cream.


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From the book: Nadiya’s Everyday Baking

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