- In a large mixing bowl, combine ﬂour, half the sugar and probiotic yoghurt and mix until well formed.
- In an overproof dish spread the strawberries and rhubarb on the bottom and coat in the remaining sugar. Pour the batter over the top to cover the fruit.
- Bake at 180ºC for 20 minutes or until crispy and golden brown on the top.
- Remove from oven and let it cool for a few minutes. Enjoy!