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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
  • 15 min preparation
  • 50 min cooking
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At A Glance

  • Serves 6 people
  • 15 min preparation
  • 50 min cooking

Featured in

Aug 2007

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