Grannie’s Rhubarb Cobbler

6

PORTIONS

Ingredients

Stewed Rhubarb

  • 1kg rhubarb, trimmed 
  • ¾ cup sugar 
  • ¼ cup water

Gingerbread Cobbler Dough 

  • 1⅓ cups all-purpose flour 
  • ¼ cup brown sugar 
  • 1 tsp baking powder 
  • pinch salt 
  • 1 Tbsp ground ginger 
  • ¼ Tbsp ground nutmeg 
  • 1 tsp ground mixed spice 
  • ½ tsp cinnamon 
  • 30g unsalted butter, chilled and cut into small cubes 
  • ½ cup cream 
  • ¼ cup golden syrup

To Cook and Serve

  • stewed rhubarb 
  • gingerbread cobbler dough 
  • 2 Tbsp demerara sugar 
  • vanilla ice cream 
  • ½ cup walnuts, toasted in a dry pan and roughly chopped 
  • jug of cream, for serving

Method

An American classic. Here, I’ve added ginger, golden syrup and spice into the dough. This goes very well with the tartness of rhubarb, but any poached seasonal fruit should work a treat. Cobblers, crumbles, steam puddings – they all offer up so much more comfort and satisfaction than deconstructed soulless dessert nightmares. Custard and cream are all that’s required.

To Stew the Rhubarb

Preheat the oven to 200°C.

Cut the rhubarb into even pieces. Toss in the sugar and mix very well. Place the rhubarb in a roasting tray and add the water. Cover the dish with tinfoil, but poke holes in it to let some steam escape. Cook in the oven until tender, checking after 10 minutes.

Remove from the oven when almost tender but not falling apart. Cool and refrigerate until required.

Gingerbread Cobbler Dough

Sift the dry ingredients into a large mixing bowl, then rub in the butter until the mix resembles coarse breadcrumbs.

In a separate bowl, whisk together the cream and golden syrup until combined.

Make a well in the dry ingredients, and with a wooden spoon slowly incorporate the cream mix to make a dough. Knead lightly with the palm of your hand until the flour is all incorporated. Rest the dough for 10 minutes at room temperature.

To Cook and Serve

Preheat the oven to 180°C.

Remove the rhubarb from its juice, and place in a suitable baking dish. Tear off clumps of dough and gently place on the rhubarb, leaving 2cm gaps in between. Sprinkle with demerara sugar and bake for 15–20 minutes until the cobbler top is puffed, golden and cooked through.

Serve up the cobbler with a scoop of vanilla ice cream, a scattering of nuts and a generous amount of pouring cream.