Fruity spring desserts
These easy recipes featuring seasonal fruit will sweeten up your menu any night of the week.
Rhubarb Crumble
Sour yet sweet, a rhubarb crumble is a great way to enjoy this tart ingredient. If you have any apples lying around, you can chuck them in too.
Banana Flambé
The sweet aroma of caramelised bananas and liqueur will catch the attention of any guest or family member; dazzle them with the theatrics of the flambéing!
Chantilly Cream
Top either dessert off with a dollop of good quality yogurt, ice cream or a decadent Chantilly cream. A hint of vanilla bean adds delicious sophistication to any sweet delight.
Rhubarb Crumble
Serves: 4 people
Ingredients
Simply order before 11am to get these ingredients delivered to your doorstep the same afternoon.
Filling
400g rhubarb cut into thumb-length chunks
1 vanilla pod or 1/2 teaspoon vanilla paste
75g golden caster sugar
2 teaspoons cornflour
3 tablespoons port (optional)
Crumble
100g cold unsalted butter, plus extra for greasing
150g plain flour
50g golden caster sugar
50g chopped walnuts (optional)
Ice cream or vanilla yogurt to serve (optional)
Method
1. Tip the rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port (optional).
2. Cover and simmer on a very low heat for 15 mins, adding more sugar if you like. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
3. Heat oven to 200°C (180°C fan-forced).
4. To make the crumble, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.
5. Add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.
6. Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.
7. Serve immediately with a dollop of vanilla ice cream or yogurt.
This recipe was adapted from April Carter at www.jamieoliver.com.
Banana Flambé
Serves: 4 people
Ingredients
Simply order before 11am to get these ingredients delivered to your doorstep the same afternoon.
2 large bananas
2 tablespoons sunflower oil
1/4 cup sugar
1/2 cup brandy or rum
Juice from 1 lime
Ice cream or vanilla yogurt to serve (optional)
Method
1. Peel and halve each banana lengthwise.
2. Heat the oil in a fry pan over medium heat.
3. Brown the bananas (around 5 minutes each side).
4. Once the banas are golden brown, add the sugar.
5. Once the sugar has turned into a syrup, flambé the bananas. Add the brandy and heat so the alcohol starts to evaporate. Tilt the pan towards the gas flame and it will catch fire causing the flambé.
6. Sprinkle with lime juice and serve immediatly with icecream (if desired).
This recipe was adapted from Peggy Trowbridge Filippone at www.thespruceats.com.
Chantilly cream
Serves: 8
Ingredients
Simply order before 11am to get these ingredients delivered to your doorstep the same afternoon.
1/2 vanilla bean
1 cup thickened cream
2 tablespoons caster sugar (or regular white sugar)
1/2 teaspoon vanilla extract
Method
1. Split the vanilla bean lengthwise with the tip of a sharp knife. Scrape seeds from each open half using the flat side of the knife. Transfer seeds to a large bowl and discard the pod.
2. Pour the cream over the vanilla seeds and add the sugar and vanilla extract. Whip cream with an electric mixer until soft peaks form (3 to 5 minutes).
3. Cover and chill until ready to serve.
This recipe was adapted from www.allrecipes.com.
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