In some sort of attempt at healthy eating, puddings are usually reserved for weekends in our house, and since it’s Saturday, I’ve picked rhubarb from the garden and made a big pudding that should last all weekend.
If you haven’t come across it before, a cobbler is similar to a crumble, but instead of the crumbly top it has a scone-like topping, crisp on the outside and soft on the inside.
I added apple and gooseberries (frozen from last years harvest) to the rhubarb for a more interesting flavour, and because rhubarb on it’s own is just too tart for me, unless it’s cooked with lots of sugar which then completely masks the flavour.
- 640g cooked rhubarb
- 500g cooked gooseberries
- 660g cooked apples
gradually add sugar while the fruit is warm so it dissolves, tasting it to get it right for you, layer the fruit in an ovenproof dish.
for the cobbler you’ll need:
- 100ml milk
- 1 tsp lemon juice
- 100g plain flour
- 1 tblsp baking powder
- 75g butter
- 50g caster sugar
- 100g ground almonds
tip the lemon juice into the milk and warm it very slightly
sift the flour & baking powder into a bowl
rub the butter into the flour to make fine crumbs
then stir in the ground almonds & caster sugar
add the milk very gradually so the mix becomes a soft dough but not sloppy.
I mixed it in a food processor which speeds it all up, but it can be mixed by hand.
Spoon a big desert spoonful of the dough over the fruit, so there are about 8 blobs of mix next to, but not touching, each other.
Spread a tablespoon of flaked almonds over the top and bake in the oven for 30 minutes.
This amount makes 6-8 generous portions, it’s particularly good with vanilla ice cream [I like the combination of a hot pudding with ice-cream], cream or custard.
I’ve tweaked the original recipe by Hugh Fearnley-Whittingstall from his book The River Cottage Year.
Rhubarb is very easy to grow, it pretty much looks after itself, there’s a recipe here for a really delicious rhubarb and almond cake.
Have a lovely weekend.