top of page

Baked Blyton and Roasted Rhubarb

Its rhubarb season which means allotments, gardens and farms will be overflowing with an abundance of this deliciously sharp fruit. Heather Brown from Dorset Foodie Feed has used our Blyton brie style cheese, made with local cow's milk and some lovely rhubarb to create this indulgent sharing dish.

To bake the brie... place the brie onto a tray lined with baking parchment. Bake in the oven until the brie feel soft and squidgy to the touch (15-30 minutes depending on how cold your brie was to start with). You can serve immediately or wait a few minutes to cool slightly before transferring to your plate.

To roast the rhubarb... Preheat the oven to 180fan or gas 5. Cut the stalks into small pieces and give them a quick rinse under the tap. Pop them into an oven tray and sprinkle with caster sugar. Using your hands, make sure the sugar coats the pieces - it should stick to them a little from the water. Cover the tray with foil and bake in the oven at 180fan for 15 minutes. Remove the foil and give them a shake and then add to the oven again for 5 or so minutes until they are soft but keep their shape. This rhubarb can then be used hot or left to cool and used to add to all kinds of dishes or crumbles.

To serve up... Add some fresh rocket or watercress to the plate. Add the baked brie carefully on top. Then add some rhubarb pieces. To add to the flavours, Heather also added some From Dorset With Love Fig Vinegar and a drizzle of local honey, plus some of the rhubarb syrup from the roasting tin. Heather finished with some walnut pieces for some lovely crunch.

This dish is simple to create but the combination of the fig vinegar with the sweet/sharp rhubarb and the sweet honey, all complement the lovely earthiness of the baked cheese. You can serve with crusty bread or crackers to mop up all that ooey gooey delicious cheese.


bottom of page