Food & Wine
Strawberry and rhubarb cobbler
Taking their names from the batter top that resembles a cobblestone street, cobblers are a popular dessert in the northern hemisphere. And it’s not hard to see why. Minimal effort for a spectacular dish you’ll love.
Ingredients:
- 300g rhubarb, cut into 2cm pieces
- 300g strawberries, sliced
- 100g caster sugar
For batter
- 50g butter
- 1 cup plain flour
- 2 teaspoons baking powder
- 75g caster sugar
- 75ml milk
- 1 egg
Method:
- Preheat your oven to 170°C. Grease four small ramekins with a little butter.
- In a large bowl, combine the strawberries and rhubarb and the 100g caster sugar. Leave this to sit for at least 20 minutes.
- Sift together the flour and baking powder. Using your fingers, rub in the butter until combined. Mix in the 75g caster sugar.
- In a separate bowl, beat the milk and egg together. Add this to the flour mixture and mix to form a soft dough.
- Divide the fruit between the ramekins and place blobs of the dough on top. Bake in the oven for 45 to 50 minutes.
- Leave to stand for five minutes to cool slightly before serving with cream or ice cream.
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