Rhubarb & strawberry cobbler with orange cream

Rhubarb & strawberry cobbler with orange cream

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(8 ratings)

Prep: 15 mins Cook: 40 mins


Serves 4 with leftovers
If crumble is a winner with your family, try this – it’s a little different but just as delicious

Nutrition and extra info

Nutrition: per serving

  • kcal864
  • fat55g
  • saturates28g
  • carbs87g
  • sugars62g
  • fibre5g
  • protein11g
  • salt0.78g
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  • 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

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 75ml single cream, plus 1 tbsp
  • 1 tsp vanilla extract
  • 25g flaked almonds


  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.

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Comments, questions and tips

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28th Nov, 2012
Have been using this recipe when entertaining for a few years now and it's a winner every time!
15th May, 2011
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!!!!!!!
20th Sep, 2010
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.
3rd May, 2010
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 :))!!
12th Jul, 2009
A friend made this for a weekend away and it was gorgeous, rhubarb and strawberry make a great combination.
6th Jul, 2009
Absolutely delicious!
12th Jun, 2009
Used frozen apples & raspberries and all the family loved it. Will definitely make again
31st May, 2009
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
26th May, 2009
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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