Rhubarb, apple and cinnamon cobbler

AT A GLANCE

  • Serves 6 people

  •  
  • Filling
  • 400 gm rhubarb, cut into 2cm lengths
  • 3 pink lady apples, peeled, cored and cut into wedges
  • 110 gm (½ cup) raw caster sugar
  • 40 gm honey
  • 2 tbsp cornflour
  • 1 lemon, juiced
  •  
  • Buttermilk and cinnamon pastry
  • 150 gm (1 cup) self-raising flour
  • 30 gm raw sugar
  • 1½ tsp ground cinnamon
  • 50 gm butter, coarsely chopped
  • 90 ml buttermilk, plus extra for brushing
  • To serve: pouring cream
01   Preheat oven to 190C. Rinse rhubarb, drain and transfer to a bowl. Add apple, sugar, honey, cornflour and lemon juice and stir to combine, then place in a 1.5 litre capacity ovenproof dish.
02   For buttermilk and cinnamon pastry, process flour, 2 tbsp sugar, 1 tsp cinnamon, butter and 1 tsp sea salt in a food processor until mixture resembles fine breadcrumbs. Add buttermilk and process until mixture forms a dough, then transfer to a lightly floured surface and knead until smooth. Roll out to 4mm thick and, using a 7cm-diameter pastry cutter, cut out rounds and arrange over rhubarb mixture, overlapping slightly. Brush tops with a little extra buttermilk. Combine remaining sugar and cinnamon in a small bowl, scatter over pastry and bake for 45-50 minutes or until fruit is bubbling and pastry is golden and risen. Serve with pouring cream.

Recipe:

EMMA KNOWLES

Photography:

CON POULOS

Styling:

EMMA KNOWLES

FEATURED IN

Aug 2007

Aug 2007

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