Rhubarb & strawberry cobbler with orange cream

Rhubarb & strawberry cobbler with orange cream

If crumble is a winner with your family, try this – it’s a little different but just as delicious

Difficulty and servings

Easy

SERVES 4 with leftovers

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 40 mins

Method

  1. Heat oven to 190C/170C fan/gas 5. Tip the rhubarb and strawberries into a large bowl. Sprinkle over the sugar and flour, then gently stir through to coat the fruit. Tip into a baking dish, about 30 x 20cm.
  2. To make the topping, place the flour, ground almonds, sugar, baking powder, butter and a pinch of salt in a food processor. Pulse to fine crumbs. Pulse in 75ml cream and the vanilla extract, just until the mixture starts to come together. Turn out onto a lightly floured surface, then gently knead once or twice to bring together. Roll out the dough until it is 1cm thick. Use a 7cm round cutter to cut out 9-12 rounds, pressing together the scraps and re-rolling if you need.
  3. Arrange the circles over the fruit, leaving a 1-2cm gap between them, then brush the circles with 1 tbsp cream. Sprinkle with the flaked almonds, then bake in the oven for 40 mins until the topping is golden and the fruit is cooked. Stir together the mascarpone, orange zest and juice and icing sugar, and serve alongside the cobbler.

PER SERVING

864 kcalories, protein 11.0g, carbohydrate 87.0g, fat 55.0 g, saturated fat 28.0g, fibre 5.0g, sugar 62.0g, salt 0.78 g

Recipe from Good Food magazine, June 2009.

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Latest comments and suggestions

  • Binder photo zoe smith

    26 May 2009

    zoe smith commented on this recipe

    recipe was really easy to follow,was nervous about making the cobbler,but it was easier than i thought. It tasted delicious and was a hit with all the family!!

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  • Binder photo Sue

    31 May 2009

    Sue rated and commented on this recipe

    4 stars

    Made this as an alternative to rhubarb crumble and used frozen raspberrys instead It was fabulous, very easy to put together and great with cream or ice cream

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  • Binder photo hwinterton

    12 June 2009

    hwinterton rated and commented on this recipe

    5 stars

    Used frozen apples & raspberries and all the family loved it. Will definitely make again

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  • Binder photo joanne

    06 July 2009

    joanne rated and commented on this recipe

    5 stars

    Absolutely delicious!

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  • Binder photo Elaine

    12 July 2009

    Elaine commented on this recipe

    A friend made this for a weekend away and it was gorgeous, rhubarb and strawberry make a great combination.

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  • Binder photo Nelja

    03 May 2010

    Nelja rated and commented on this recipe

    5 stars

    Once got this receipe from someone and now its my favourite! Don't like rubarb at all, but in this receipe its great (even in the Netherlands :))!!

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  • Binder photo Foodmonster

    20 September 2010

    Foodmonster rated and commented on this recipe

    1 stars

    I didn't like this. It is too acidic and needs A LOT more sugar. After a couple of mouthfuls it felt like my teeth were going to disintegrate in acid. My cobbler turned out hard like a brick, however, this was most probably my own fault as I must have overworked the dough. Not in a rush to try this again.

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  • Binder photo VikCakeStar

    15 May 2011

    VikCakeStar commented on this recipe

    Topping like hard overcooked cookies, then layer of wet soggy dough, then stewed fruits. What a waste of lovely fresh fruits! My family wished I did crumble instead!!!!!!!

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  • Binder photo Paul W

    28 November 2012

    Paul W rated and commented on this recipe

    5 stars

    Have been using this recipe when entertaining for a few years now and it's a winner every time!

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Difficulty and servings

Easy

SERVES 4 with leftovers

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 40 mins

Ingredients

  • 400g pack rhubarb , trimmed and cut into 2.5cm pieces
  • 400g punnet strawberries , hulled and halved if large
  • 85g granulated sugar
  • 1 tbsp plain flour
  • 250g tub mascarpone
  • zest and juice 1 orange
  • 1 tbsp icing sugar

FOR THE TOPPING

  • 100g plain flour , plus extra for dusting
  • 50g ground almonds
  • 85g golden caster sugar
  • 1 tsp baking powder
  • 50g butter
  • 75ml single cream , plus 1 tbsp
  • 1 tsp vanilla extract
  • 25g flaked almonds
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PER SERVING

864 kcalories, protein 11.0g, carbohydrate 87.0g, fat 55.0 g, saturated fat 28.0g, fibre 5.0g, sugar 62.0g, salt 0.78 g

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