Rhubarb and Raspberry Cobbler
Rhubarb and Raspberries combine to create a tangy, jammy foundation for this delicious cobbler.
How long will it take?
1 hour
What’s the serving size?
Serves 6
What do I need?
- 400 g rhubarb, cut into 4 centimetre pieces
- 400 g raspberries
- 1 tbsp cornflour
- 175 g caster sugar, divided
- Zest and juice of 1 orange
- 225 g self-raising flour, plus extra for dusting
- Pinch of salt
- 50 g unsalted butter, cubed
- 120 mL full cream milk, plus extra to brush
- 1 tbsp golden syrup
- 1 tsp water
- 50 g pistachios, chopped
- Vanilla custard to serve
How do I make it?
- Preheat oven to 180C.
- Place the rhubarb, raspberries, cornflour, 70g of sugar and orange juice into a large baking dish. Mix well to combine and set aside.
- Mix the flour, orange zest, salt and remaining 55g of sugar in a large mixing bowl. Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Add the milk and use a knife to mix into a dough.
- Dust a clean work surface with a little flour and knead the dough until it is smooth. Roll the dough to 1 ½ centimetres thick and use cookie cutters to cut out rounds, re-rolling to use up all the dough.
- Arrange the dough rounds on top of the fruit. Brush the top with a little milk and cook for 30 minutes or until the dough is golden brown and the fruit is soft.
- Mix golden syrup and water together and brush over tops of the dough. Scatter with chopped pistachios and serve with vanilla custard.
