Rhubarb cobbler

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 6

Time to make: 40 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

5 cups chopped, uncooked rhubarb
5 tablespoons soft brown sugarlight brown cane sugarX
½ teaspoon ground ginger
Cobbler
1 ⅓ cups self-raising flour
pinch salt
⅓ cup reduced-fat spread suitable for baking
5 tablespoons skim milk
2 tablespoons soft brown sugarlight brown cane sugarX
1 tablespoon flour, for rolling
1-2 tablespoons icingfrostingX sugar, to dredge

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Instructions

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1 Cook rhubarb for a few minutes until tender. Place in a 4 cup-capacity ovenproof dish with sugar. Sprinkle with ground ginger. Preheat oven to 190°C.

2 To make cobbler, sieve flour and salt into a bowl. Rub in spread until mixture resembles breadcrumbs. Stir in milk and sugar to form a soft dough.

3 Knead lightly on a floured surface then roll out to 1cm thick. Cut out 12 pastry rounds using a 6cm scone cutter. Roll dough again if necessary.

4 Arrange in an overlapping pattern around the fruit. Bake for 25-30 minutes until rounds are puffed and lightly golden. Serve sprinkled with icing sugar.

Variations

Make it gluten free: Use gluten-free flour.

Nutrition Info (per serve)

Calories 210 cal

Kilojoules 880 kJ

Protein 4 g

Total fat 7 g

Saturated fat 1 g

Carbohydrates 35 g

Sugar 13 g

Dietary fibre 3 g

Sodium 180 mg

Calcium 140 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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