Name: Rhubarb & strawberry cobbler with orange cream
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 4 with leftovers
Cuisine: British
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; 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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Rhubarb & strawberry cobbler with orange cream

Rhubarb & strawberry cobbler with orange cream

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Serves 4 with leftovers

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.5 out of 5.9 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal864
fat55g
saturates28g
carbs87g
sugars62g
fibre5g
protein11g
salt0.78g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, June 2009

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A star rating of 4.5 out of 5.9 ratings

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