Mix the chopped rhubarb with the strawberry jam in an oven-proof serving dish. Place in the oven to cook for 10-15 mins until the rhubarb starts to soften. Sift over the cornflour and stir well to combine. Add the chopped strawberries.
To make the filling, stir the oats, flour and sugar together till combined. Pour in the melted butter and stir together with a fork till just mixed.
Pour the crumble topping over the rhubarb and return to the oven for 15-20 mins till golden and the fruit syrup is bubbling up at the edges.
Honey Ice-Cream with Fruit & Raspberry Coulis + Tahini Yogurt Dip by @lilly_higgins_
Recipe, Method & Chef’s Top Tip below 👇 For all of the Today Show recipes and hundreds more please visit RTE.ie/Food
From creamy homemade honey ice-cream with charred fruit to a vibrant tahini yogurt dip topped with crispy herbs and crunchy dukkah pitta chips — these dishes are perfect for sunny gatherings and summer entertaining ☀️🍑
Whisk eggs, yolk and sugar until pale and thick. Fold through whipped cream, vanilla and honey, then layer into a loaf tin and freeze until set. Blitz raspberries with honey and lemon juice for the coulis. Grill peaches or nectarines until charred and juicy. Mix SKYR, tahini, garlic and lemon juice. Fry herbs briefly in olive oil until crisp. Brush pittas with olive oil, sprinkle with dukkah and bake until crisp. Serve the tahini yogurt topped with roasted carrots, crispy herbs, nuts and pitta chips.
Chef’s Top Tip Leave the honey ice-cream out for 10 minutes before slicing for the perfect creamy texture 🍦
Swipe to see all the gorgeous summer colours and textures 👉 Save this for your next garden party or weekend treat, and tell us which dish you’d make first 😍
Honey Ice-Cream with Fruit & Raspberry Coulis + Tahini Yogurt Dip by @lilly_higgins_
Recipe, Method & Chef’s Top Tip below 👇 For all of the Today Show recipes and hundreds more please visit RTE.ie/Food
From creamy homemade honey ice-cream with charred fruit to a vibrant tahini yogurt dip topped with crispy herbs and crunchy dukkah pitta chips — these dishes are perfect for sunny gatherings and summer entertaining ☀️🍑
Whisk eggs, yolk and sugar until pale and thick. Fold through whipped cream, vanilla and honey, then layer into a loaf tin and freeze until set. Blitz raspberries with honey and lemon juice for the coulis. Grill peaches or nectarines until charred and juicy. Mix SKYR, tahini, garlic and lemon juice. Fry herbs briefly in olive oil until crisp. Brush pittas with olive oil, sprinkle with dukkah and bake until crisp. Serve the tahini yogurt topped with roasted carrots, crispy herbs, nuts and pitta chips.
Chef’s Top Tip Leave the honey ice-cream out for 10 minutes before slicing for the perfect creamy texture 🍦
Swipe to see all the gorgeous summer colours and textures 👉 Save this for your next garden party or weekend treat, and tell us which dish you’d make first 😍
1 orange or mandarin, chopped up into small bite-size pieces
1 large tub Yoplait Skyr
180g oats
1 tbsp each of linseed, sunflower seeds, chia, pumpkin seeds, hazelnuts, and cacao nibs
100g dark chocolate, melted
Method
Place the nuts, seeds & cacao nibs into a high-speed mixer and blitz till slightly grainy like coffee grounds. Mix this seed mix with the honey, orange juice, milk until combined.
Add a tub of Skyr and stir until combined. Fold in the chopped orange.
Taste and add a little more honey if you’d like. Fold in the oats.
Divide between four bowls or jars and top with melted chocolate. Store in the fridge overnight.
1 orange or mandarin, chopped up into small bite-size pieces
1 large tub Yoplait Skyr
180g oats
1 tbsp each of linseed, sunflower seeds, chia, pumpkin seeds, hazelnuts, and cacao nibs
100g dark chocolate, melted
Method
Place the nuts, seeds & cacao nibs into a high-speed mixer and blitz till slightly grainy like coffee grounds. Mix this seed mix with the honey, orange juice, milk until combined.
Add a tub of Skyr and stir until combined. Fold in the chopped orange.
Taste and add a little more honey if you’d like. Fold in the oats.
Divide between four bowls or jars and top with melted chocolate. Store in the fridge overnight.
Foodaware 