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Summer Fruit and Shreddies Charlotte Recipe


Layers of deliciousness – a real summer treat for all the family.

  • Serves 4
  • Prep time 20 minutes
  • Cooking time 20 minutes


  • 450g rhubarb, cut into 4cm lengths
  • 40g light brown sugar 300g strawberries, thinly sliced
  • 125g Shreddies
  • 1½ tsp ground cinnamon
  • Zest and juice of 1 small orange
  • 300ml fat-free Greek yogurt


1. Preheat the oven to 200°C/Fan 190°C/375°F/gas mark 6.
2. Place the rhubarb in a medium non-stick roasting tin, scatter over the sugar and cook for 10-12 minutes or until just soft and still holding its shape. Remove from the oven and spoon into a shallow bowl to cool.
3. When completely cooled, stir in the sliced strawberries, reserving a few slices for decoration.
4. Place the Shreddies in a bowl and toss together with the cinnamon, zest and juice.
5. Layer up the dessert in tall tumbler style glasses. Start with a layer of fruit, followed by Shreddies and then Greek yoghurt. Repeat the layers again and finish with a final layer of Shreddies.
6. Chill for 20 minutes and top with the remaining strawberries.
7. Serve straight away with long sundae spoons for digging deep!

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