Rumour has it that cobbler is so called for its resemblance to a
cobbled street. True or not, it's a worthy winter treat, especially
when it's paired with tangy buttermilk ice-cream.
750 gmrhubarb, cut into 2cm pieces400 gmraw caster sugar250 gmfrozen raspberries30 gmplain flourFinelygrated rind and juice of 1½ oranges40 mlorange liqueur, such as CointreauButtermilk ice-cream400 mlpouring creamThinlypeeled rind of 1 lemon6egg yolks120 gmcaster sugar2 tbsplemon juice200 mlbuttermilkButtermilk and cinnamon pastry300 gm (2 cups)self-raising flour100 gmbutter, coarsely chopped50 gmraw sugar2 tspground cinnamon185 ml (¾ cup)buttermilk, plus extra for brushing
For buttermilk ice-cream, bring cream and lemon rind just to the simmer in a saucepan over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until thick and pale (4-5 minutes), then whisk in lemon juice. Add cream mixture, whisk to combine, then return to pan and stir until mixture coats the back of a wooden spoon thickly (4-5 minutes). Strain into a bowl placed over ice, whisk in buttermilk and refrigerate until completely chilled. Freeze in an ice-cream machine and freeze until required. Makes about 1 litre.
Preheat oven to 180C. Combine rhubarb, sugar, raspberries, flour, rind, juice and liqueur in a bowl and divide among six 250ml ovenproof shallow bowls.
For buttermilk and cinnamon pastry, process flour, butter, 2 tbsp sugar, 1 tsp cinnamon and 1 tsp sea salt in a food processor until mixture resembles fine crumbs. Add buttermilk and process until mixture forms a dough, then transfer to a lightly floured surface and knead until smooth. Roll out to 5mm thick, cut out 5cm-diameter rounds with a pastry cutter 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 until fruit is bubbling and pastry is golden and risen (25-30 minutes). Serve hot with buttermilk ice-cream.