Rhubarb and Raspberries combine to create a tangy, jammy foundation for this delicious cobbler.
How long will it take?
What’s the serving size?
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.
Video & photography by David Pyefinch, food by Sarah Joseph