Andrew Smyth's rhubarb and ginger cobbler
Dessert bad for you? What a load of old cobblers! Andrew Smyth's rhubarb and ginger cobbler is both hearty and wholesome. What's more, it's a simple dish to make...
Serves 6-8Prep: 20 minutesCook: Between 40-50 minutes
For the filling:600g rhubarb75g soft light brown sugar2 tbsp orange juice1 ½ tsp cornflour30g unsalted butter, diced2 stem ginger balls, finely chopped + 1 tbsp of the syrup from the jar
For the cobbler:150g plain flour40g fine cornmeal1 ¼ tsp baking powder⅓ tsp bicarbonate of soda70g chilled butter, diced2 tbsp caster sugar150ml buttermilk1 tbsp demerara sugar
To serve: (optional)Whipped double cream, custard or ice cream
EquipmentAn ovenproof dish approximately 26 cm x 17 cm
Preheat the oven to fan 180C/gas 4
Chop the rhubarb into 2.5cm long pieces and add to a large saucepan with the light brown sugar and orange juice. Stir regularly and cook for a few minutes until the rhubarb is starting to soften.
Sieve the soft rhubarb and keep the liquid to one side in a bowl. Put the rhubarb in the ovenproof dish and spread to level out over the base. Add the cornflour to the liquid in the bowl and whisk to get rid of any lumps. Pour enough of this liquid over the rhubarb until it is just below the level where it would cover the rhubarb completely.
Sprinkle over the butter and finely chopped ginger and drizzle the syrup. Pop the dish in the oven for 5 minutes to melt the butter whilst you make the cobbler topping.
Put the flour, cornmeal, baking powder, bicarbonate of soda and butter into a food processor and blitz until they resemble fine breadcrumbs (alternatively, place all the ingredients in a bowl and rub with your fingertips until the mixture resembles breadcrumbs). If using a food processor transfer the mixture to a large mixing bowl and stir the caster sugar through or just add to the bowl of hand mixed mixture. Make a well in the middle and add the buttermilk. Gently stir together to form a wet but solid mixture, similar to a scone mix.
Take golf ball sized handfuls of the mix then roll them into slightly flattened balls. Remove the rhubarb from the oven and lay these discs on top, leaving some small gaps in between as they will rise and spread during baking. Sprinkle with demerara sugar.
Bake for 30-40 minutes on the middle shelf in the oven until golden brown, bubbling and delicious! Serve warm with a big spoonful of whipped double cream or custard.
Find stem ginger in the dried fruit section in the supermarket
Adding cornmeal adds a lovely colour to the cobbler. Fine cornmeal can be found in the world food aisles at the supermarket, use finely ground polenta or all flour if unavailable.