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
Nadiya’s Everyday Baking
95 simple and delicious new recipes as featured in the BBC2 TV show
Moving beyond cookies and cakes, with great baking recipes for every type of day, meal, and occasion
Fun flavour twists offer new takes on classic recipes
Introduction
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!
Ingredients
| 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.
Method
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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