Rhubarb and strawberry cobbler

Rhubarb and strawberry cobbler
  • Serves icon Serves 6
  • Time icon Hands-on time 20 min, oven time 25-30 min

This fruity summer cobbler, with a tangy rhubarb base and golden scone topping, is an easy pudding to make and enjoy on warm summer days. Glaze the scones with honey and sprinkle with pistachio nuts before serving.

See all our cobbler recipes for lots of sweet and savoury ideas.

Nutrition: per serving

Calories
310kcals
Fat
5.5g (1.1g saturated)
Protein
7.1g
Carbohydrates
55.4g (25.8g sugars)
Fibre
5.3g
Salt
0.4g
Calories
310kcals
Fat
5.5g (1.1g saturated)
Protein
7.1g
Carbohydrates
55.4g (25.8g sugars)
Fibre
5.3g
Salt
0.4g

Ingredients

  • 400g rhubarb, cut into 3-4cm chunks
  • 400g strawberries, halved if large
  • 2 tsp cornflour
  • 7-9 tbsp caster sugar (see tip)
  • Finely grated zest and juice 1 orange
  • 225g self-raising flour, plus extra to dust
  • 50g unsalted butter, cubed
  • 120ml whole milk, plus extra to brush
  • 1 tbsp runny honey
  • 50g shelled unsalted pistachios, chopped
  • Thick double cream, greek yogurt, ice cream or custard to serve

You’ll also need…

  • 6cm fluted or plain cutter

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Put the fruit in a medium baking dish (1.6 to 2 litres) and toss with the cornflour, 4-6 tbsp of the sugar (see tip) and orange juice.
  2. Put the flour in a large mixing bowl with the orange zest, a large pinch of salt and 3 tbsp sugar. Add the butter, then use your fingertips to rub the butter into the flour until the mixture looks like breadcrumbs.
  3. Make a well in the centre of the flour, pour in the milk, then mix with a round-bladed table knife to form a wet, sticky dough. Lightly flour the work surface, then tip out the dough and lightly knead a few times until smooth. Roll out to about 2.5cm thick.
  4. Flour the cutter well, then stamp out scones, gently re-rolling the dough until all the dough has been used up. Arrange the scones over the top of the fruit in the dish. Brush the tops with milk, then bake for 25-30 minutes until the scones are deep golden and the fruit is jammy and sticky.
  5. Dilute the honey with a little warm water and brush over the scones, then scatter over pistachios. Serve with thick double cream, greek yogurt, ice cream or custard.

delicious. tips

  1. You might wish to add 1-2 tbsp more sugar in step 1, but part of rhubarb’s charm is its tartness.

  2. Keep leftovers covered and chilled. Microwave portions in a bowl to warm through before serving.

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