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Rhubarb and raspberry cobbler with buttermilk ice-cream

Australian Gourmet Traveller recipe for rhubarb and raspberry cobbler with buttermilk ice-cream.

By Emma Knowles
  • Serves 6
  • 40 mins preparation
  • 40 mins cooking plus cooling, freezing
Rhubarb and raspberry cobbler with buttermilk ice-cream
Rhubarb and raspberry cobbler with buttermilk ice-cream

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 gm rhubarb, cut into 2cm pieces
  • 400 gm raw caster sugar
  • 250 gm frozen raspberries
  • 30 gm plain flour
  • Finely grated rind and juice of 1½ oranges
  • 40 ml orange liqueur, such as Cointreau
Buttermilk ice-cream
  • 400 ml pouring cream
  • Thinly peeled rind of 1 lemon
  • 6 egg yolks
  • 120 gm caster sugar
  • 2 tbsp lemon juice
  • 200 ml buttermilk
Buttermilk and cinnamon pastry
  • 300 gm self-raising flour (2 cups)
  • 100 gm butter, coarsely chopped
  • 50 gm raw sugar
  • 2 tsp ground cinnamon
  • 185 ml buttermilk, plus extra for brushing (¾ cup)


  • 1
    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.
  • 2
    Preheat oven to 180C. Combine rhubarb, sugar, raspberries, flour, rind, juice and liqueur in a bowl and divide among six 250ml ovenproof shallow bowls.
  • 3
    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.