Nathan Outlaw's baked apple and rhubarb recipe

  • Serves 6
  • 20mins to prepare and 25mins to cook
  • 130 calories / serving
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(h)baked apple and rhubarb Great British Chef TESCO

A spectacular dessert, Nathan Outlaw’s Baked apple takes this classic childhood treat to a level of delight for kids and guilty pleasure for adults.

Preheat your oven to Gas Mark 6, 200°C, fan 180°C.

Mark each apple horizontally to slightly pierce the skin - this will allow the flesh to expand whilst cooking.

Core the apples by pushing an apple corer right through the middle of the apple until it comes out of the bottom. Discard the core and repeat for all apples.

Into a bowl, ask your helper to mix together the rhubarb, brown sugar and cinnamon together. Then into a baking dish stand the apples up side by side.

Ask your helper to push the rhubarb mixture into each apple with their fingers. Ensure the mix is distributed evenly.

To the top of each apple add a blob of butter and sprinkle with the demerara sugar.

Place into the oven for 20-25 minutes until the apples are cooked through - check this by piercing the apples with a skewer.

Meanwhile, split the vanilla pod in half with a knife. Scrape out the seeds and add into a bowl with the yogurt and honey.  Whisk to combine with the aid of your little helper.

Remove the apples from the oven and set aside to cool slightly. Plate with the yogurt to serve and drizzle witht the juices from the baking tray.

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  • Ingredients

  • 6 apples
  • 150g (5oz) rhubarb, finely chopped
  • 2 tbsp muscovado sugar
  • 1tsp ground cinnamon
  • 15g (½oz) butter
  • 1tbsp Demerara sugar, to sprinkle
  • 200g (7oz) Greek yogurt
  • 40ml (1½fl oz) honey
  • 1 vanilla pod
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  • Energy 550kj 130kcal 6%
  • Fat 2g 3%
  • Saturates 1g 5%
  • Sugars 27g 30%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 27.3g Protein 2.3g Fibre 2.9g

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