Meal Type: Dessert
Cook time:40 Minutes
A homely, comforting pud with a scone-like topping that is delicious served with custard, vanilla ice cream or clotted cream. I make this with garden rhubarb once the pretty, pink forced rhubarb is over.
- 600g/1lb 5oz. rhubarb, cut into 2cm chunks
- 125g/4.5oz. soft brown sugar
- 1 tbsp. cornflour
- Juice of half a small lemon
- 1 piece stem ginger from a jar, finely chopped
- 1 tbsp. syrup from ginger jar
- 225g/8oz. self-raising flour
- 100g/4oz. chilled butter, cut into cubes
- 75g/3oz. caster sugar
- Approximately 125ml. buttermilk
- 1-2tbsp. demerara sugar
You may need...
- In a large bowl, toss the rhubarb with the sugar and cornflour. Add the ginger, syrup and lemon juice and mix thoroughly. Scrape into a greased ovenproof dish.
- To make the topping, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the caster sugar. Gradually add the buttermilk, using a knife to bring the mixture together until you have a slightly sticky dough. You may need slightly more or less buttermilk.
- Take spoonfuls of the dough and dollop over the top of the rhubarb. The fruit does not need to be completely covered – this is a rustic dessert. Sprinkle the top of the dough with demerara sugar.
- Bake the cobbler on a grid shelf on the floor of the roasting oven for 35-40 minutes. After 20-25 minutes, the top should be golden – slide the cold, plain shelf onto the second runners for the remainder of the cooking time.
Aga Range Cooker tips:
- The roasting oven is hottest at the back and towards the centre – turn the cobbler around after 20 minutes to ensure it browns evenly.
- Use the cold plain shelf towards the end of the cooking time to protect the top of the cobbler from burning whilst ensuring the rhubarb cooks through completely.