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Rhubarb, apple and cinnamon cobbler


You'll need

  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

Method

  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Aug 2007

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