Strawberry and rhubarb cobbler.
Strawberry and rhubarb cobbler. maggie cooper

The perfect recipe for a rhubarb cobbler

RHUBARB. You either love it or hate it. The overwhelming flavour is sour, yet refreshing on the palate. I amuse myself by seeing how little sugar I can get away with when preparing, say, a poached rhubarb to accompany an already sweet dessert such as a crème brulee. You can bake rhubarb - a friend passed on the tip of including a whole orange, which adds a new dimension to the flavour. It can also be poached, or you can, as I have done here, combine it with another fruit to make a cobbler.


A cobbler is prepared much the same way as a crumble, but it has a scone-like topping rather than the traditional sugary, buttery crumb crust. It's real comfort food, perfect for the cooler weather. I had strawberries in the fridge, but you can use any other fruit with the rhubarb. Apple would work well, or you can use frozen berries if they aren't in season. Just thaw and drain excess moisture before cooking.

Rhubarb and strawberry cobbler


INGREDIENTS: 2/3 cup raw sugar, divided 2 tbs cornflour 1/3 tsp salt, divided 3 cups sliced fresh rhubarb 1 1/2 cups sliced strawberries 1 cup plain flour 1 1/2 tsp baking powder70g cold unsalted butter, cubed 1 large free-range egg 1/4 cup milk.


METHOD: Preheat oven to 200C. Combine half a cup of the sugar, the cornflour and half the salt in a medium saucepan. Add fruit and toss to coat; stand for one minute. Cook over medium heat, stirring, until liquid starts coming from the fruit. Cook for one minute longer, stirring constantly. Place fruit in a greased casserole dish.

Set aside one tablespoon of the sugar. Place flour, remaining salt, baking powder and remaining sugar in a food processor and blend. Add butter, pulsing until mixture resembles fine breadcrumbs. Add milk and egg and process until a soft dough forms. Drop heaped tablespoons of the dough on top of the fruit; it doesn't matter if they are touching each other. Sprinkle with reserved sugar and bake at 200C for 30-35 minutes, or until fruit is bubbling and top is golden brown. Remove from oven and stand for five minutes. Serve with ice cream, cream or custard. Serves 8.

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