Roasted Strawberry and Rhubarb Bagel

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The perfect bagel to glam up your breakfast.

  • 1 packet of ABE’S Bagels – Cinnamon & Raisin
  • 250g strawberries, cut in half lengthways and stalks discarded
  • 200g rhubarb, cut into 3cm length pieces
  • 2 tablespoons, caster sugar
  • 200g Philadelphia cream cheese, softened
  • 2 tablespoons, rose water
  • zest of one orange

Preheat your oven to 180ºC & line a baking tray with baking paper

In a large bowl, combine the strawberries, rhubarb, caster sugar, & rose water. Set aside for 15 minutes

Pour the strawberry & rhubarb mix onto the lined baking tray & bake for 20 minutes or until fruit has softened

In a medium-sized bowl, beat the PHILLY cream cheese & orange until well combined & smooth

Toast bagels until golden brown. Smear with orange PHILLY cream cheese & top with roasted fruit & any syrup left over in the pan.

*Roasted fruit can be made a day in advance, just bring to room temperature before serving.

Serves 4


This recipe was created by Olivia Galletly – The Hungry Cook, in collaboration with ABE’S Bagel Bakery.