Rhubarb and Ginger spiced Cobbler…..

By Simon  ,   ,

January 20, 2014

Such a simple dish, beautiful tart rhubarb, and a crunchy ginger cobbler topping. Lovely for a winter's day.

  • Prep: 10 mins
  • Cook: 40 mins
  • Yields: 6 Generous


150 Grams Plain flour

2 tsp Baking powder

3 Heaped tbsp Dark brown sugar

1/4 tsp Salt

60 ml Natural yogurt

1 Organic free range egg

2 tsp Ground ginger

750 Grams Prepared fruit

100 Grams Sugar

1/4 tsp Ground mace

1 Juice and zest of 1 lemon

Cream to serve


Any fruit that is in season totally works for this cobbler recipe. First lets make the topping - sift the flour, baking powder, sugar, spice and salt into a large bowl. Cut and rub the butter into the mix until it resembles crumbs, add the yogurt and egg and bind together forming a loose dough. Do not over the mix.

Prepare the filling - today we are using some beautiful early forced rhubarb. Rhubarb can be encouraged to make early growth this time of year by covering the crowns with a large pot or decorative rhubarb pot to cut out all the light. The tender young stems that grow are particularly delicious especially when there is little else seasonal fruit around.  In a large pan gently cook your prepared rhubarb adding the lemon, spice and sugar, until tender yet firm. Spoon into an oven-proof baking dish, drop dollops of the topping onto the fruit and place in a pre heated oven 180c for 25-30 mins until golden and bubbling. Serve hot, dusted with sugar and with ice cold cream. A lovely winter warmer…..



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