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Rhubarb and strawberries with semolina biscuits


Serves: 6
timePrep time: 25 mins
timeTotal time:
Rhubarb and strawberries with semolina biscuits
Recipe photograph by Karen Thomas

Rhubarb and strawberries with semolina biscuits


Serves: 6
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
423Kcal
Fat
12gr
Saturates
7gr
Carbs
72gr
Sugars
49gr
Fibre
4gr
Protein
6gr
Salt
0gr

Sam Harris

Sam Harris

Former chef patron of Zucca, a modern Italian restaurant in Bermondsey, Sam Harris has also previously worked at The River Café, Bibendum and Harvey Nichols. He loves to cook good Mediterranean food.

See more of Sam Harris’s recipes
Sam Harris

Sam Harris

Former chef patron of Zucca, a modern Italian restaurant in Bermondsey, Sam Harris has also previously worked at The River Café, Bibendum and Harvey Nichols. He loves to cook good Mediterranean food.

See more of Sam Harris’s recipes

Ingredients

  • 175g caster sugar
  • pared zest of 1 orange
  • pared zest of 1 lemon, and the juice to taste
  • 800g rhubarb, thick stalks halved lengthways, then cut into short lengths
  • 1 x 227g pack strawberries, hulled and halved
For the semolina biscuits
  • 200g semolina
  • 100g caster sugar
  • 75g unsalted butter
  • 1 medium egg, lightly beaten

Step by step

Get ahead
Prepare the fruit up to 2 days ahead; cover and chill. Bake the biscuits up to 2 days ahead and store in an airtight container; they also freeze well
  1. First, make the semolina biscuits. Preheat the oven to 180°C, fan 160°C, gas 4, and place the semolina and sugar in a bowl.
  2. Melt the butter and add to the bowl. Stir well. Tip in the beaten egg and bring together with a spoon until you can form a paste.
  3. Line a baking tray with nonstick baking paper, then roll the dough into 14 golfball-sized balls. Place them on the tray, evenly spaced, and squash them a little so they melt in the oven to form circles.
    Tip
    You will have more biscuits than you need but they keep well.
  4. Bake the biscuits in the oven for 10-12 minutes or until pale golden. Allow to cool on the baking tray before transferring to a wire rack to cool completely.
  5. Meanwhile, poach the fruit. Pour 200ml cold water into a large, wide, shallow pan. Add the sugar, the orange and lemon parings and the bay leaf. Gently heat until the sugar dissolves, then bring the liquid to the boil.

  6. Tip the rhubarb into the pan and lower the heat. Cook gently for 5-6 minutes, covered, until almost tender, then add the halved strawberries. Continue to cook gently for a couple of minutes, stirring. Add a squeeze of lemon juice to taste, then leave the fruit to cool in the pan.
  7. Serve the cooked strawberries and rhubarb (remove and discard the orange and lemon parings and the bay leaf) in glasses with vanilla ice cream, and the semolina biscuits on the side.

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