Name: Rhubarb and raspberry cobbler with buttermilk ice-cream
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 6
Ingredients: 750 gm rhubarb, cut into 2cm pieces; 400 gm raw caster sugar; 250 gm frozen raspberries; 30 gm plain flour; Finely grated rind and juice of 1½ oranges; 40 ml orange liqueur, such as Cointreau; Buttermilk ice-cream; 400 ml pouring cream; Thinly peeled rind of 1 lemon; 6 egg yolks; 120 gm caster sugar; 2 tbsp lemon juice; 200 ml buttermilk; Buttermilk and cinnamon pastry; 300 gm self-raising flour (2 cups); 100 gm butter, coarsely chopped; 50 gm raw sugar; 2 tsp ground cinnamon; 185 ml buttermilk, plus extra for brushing (¾ cup)

Rhubarb and raspberry cobbler with buttermilk ice-cream

Australian Gourmet Traveller recipe for rhubarb and raspberry cobbler with buttermilk ice-cream.

Serves 6

Prep

40M

Cook

40M

Total

1H 20M

Rumour has it that cobbler is so called for its resemblance to a cobbled street. True or not, it’s a worthy winter treat, especially when it’s paired with tangy buttermilk ice-cream.

Ingredients

750 gm rhubarb, cut into 2cm pieces

400 gm raw caster sugar

250 gm frozen raspberries

30 gm plain flour

Finely grated rind and juice of 1½ oranges

40 ml orange liqueur, such as Cointreau

Buttermilk ice-cream

400 ml pouring cream

Thinly peeled rind of 1 lemon

6 egg yolks

120 gm caster sugar

2 tbsp lemon juice

200 ml buttermilk

Buttermilk and cinnamon pastry

300 gm self-raising flour (2 cups)

100 gm butter, coarsely chopped

50 gm raw sugar

2 tsp ground cinnamon

185 ml buttermilk, plus extra for brushing (¾ cup)

Method

Main

1.For buttermilk ice-cream, bring cream and lemon rind just to the simmer in a saucepan over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until thick and pale (4-5 minutes), then whisk in lemon juice. Add cream mixture, whisk to combine, then return to pan and stir until mixture coats the back of a wooden spoon thickly (4-5 minutes). Strain into a bowl placed over ice, whisk in buttermilk and refrigerate until completely chilled. Freeze in an ice-cream machine and freeze until required. Makes about 1 litre.

2.Preheat oven to 180C. Combine rhubarb, sugar, raspberries, flour, rind, juice and liqueur in a bowl and divide among six 250ml ovenproof shallow bowls.

3.For buttermilk and cinnamon pastry, process flour, butter, 2 tbsp sugar, 1 tsp cinnamon and 1 tsp sea salt in a food processor until mixture resembles fine crumbs. Add buttermilk and process until mixture forms a dough, then transfer to a lightly floured surface and knead until smooth. Roll out to 5mm thick, cut out 5cm-diameter rounds with a pastry cutter 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 until fruit is bubbling and pastry is golden and risen (25-30 minutes). Serve hot with buttermilk ice-cream.

Styling by Emma Knowles