- 400g pack rhubarb, trimmed and cut into 2½ cm pieces
Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…
- 400g punnet strawberries, hulled and halved if large
Once available in Britain for just a brief period during the summer, strawberries are now a year…
- 85g granulated sugar
- 1 tbsp plain flour
- 250g tub mascarpone
- zest and juice 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 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
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 75ml single cream, plus 1 tbsp
- 1 tsp vanilla extract
- 25g flaked almonds
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.
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.
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.