Recipes

A favourite coobler recipe from Henrietta Green

Serves 6

For the filling

    600g/1lb 5oz rhubarb prepared and cut into 2.5cm pieces
    175g/6oz caster sugar
    zest and juice of 1 small orange
    2.5cm/1 inch piece stem ginger, finely chopped
    2 tbsp stem ginger syrup

For the topping

    250g/9oz plain flour
    3tbsp caster sugar
    1tbsp baking powder
    large pinch of salt
    30g/1½ oz butter, cut into small pieces
    1 egg
    125ml/4floz buttermilk

Method

Preheat the oven to 200C/400F/Gas 6.
Mix the rhubarb with the sugar, orange zest and juice, stem ginger and syrup and spoon into a 23cm/9inch baking dish.

To make the cobbler mixture, combine the flour, 2tbsp of the sugar, baking powder and salt in a bowl. Add the butter and work it into the flour with your fingertips until the mixture resembles breadcrumbs.

Beat together the egg with the buttermilk then add to the dry mixture until it comes together to form a smooth non sticky dough. Break off portions of the dough and place them on top of the fruit, pressing lightly. Carry on until the entire surface of the fruit is covered with the dough pieces to give a ”cobbled’ effect”. Sprinkle the remaining tablespoon of caster sugar on top of the dough.

Bake in the preheated oven for between 35 – 45 minutes or until golden. Serve immediately with lashings of cream.