Hot Desserts Recipes - Rhubarb Apple Cobbler Recipe

Ingredients

• 900g/2lb rhubarb (cut into 2cm/1 in lengths)

• 450g/1lb cooking apples (peeled, cored, quartered and sliced)

• 6 tablespoons caster sugar

• 4 tablespoons plain flour

• 1 tablespoon corn-flour

• 1/2 teaspoon ground ginger

• 1 tablespoon butter

• Grated zest of 1 orange

For the dough:

• 150g/5oz plain flour

• 2 teaspoons baking powder

• Pinch of salt

• 50g/2oz butter (softened)

• 3 tablespoons caster sugar

• 125ml/4fl oz buttermilk

• 2 tablespoons double cream

• 1 teaspoon demerara sugar

Serves 6

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Method:

1. Preheat the oven to 220°C/425°F/Gas mark 7.

2. Mix together the rhubarb, apples, sugar, flour, corn-flour, ginger, butter and orange zest. Place the mixture in a 25cm/10in shallow ovenproof dish and put to one side.

3. To make the dough, sift the flour, baking powder and salt into a bowl. Rub in the softened butter until the mixture resembles fine breadcrumbs. Stir in the caster sugar and buttermilk.

4. Spoon the dough on to the rhubarb in small mounds, making sure it does not completely cover the fruit. Mix the cream with the demerara sugar and drizzle on the top.

5. Put the dish on a baking tray and bake for 10 minutes, then lower the heat to 190°C/375°F/Gas mark 5 and bake for a further 20 to 30 minutes, or until puffed and brown and the fruit is just soft.

6. Remove from the oven and leave to stand for 10 minutes, then serve warm with cream.