Rhubarb & Strawberry Cobbler

Name: Rhubarb & Strawberry Cobbler
Total time: 2400 s
Yield: 4 to 6 servings
Cuisine: British
Ingredients: 1 bunch (8 to 10) Rhubarb *washed & chopped into 2cm pieces; 1/2 cup Caster Sugar; 1 punnet Strawberries (250 to 300g) *hulled and sliced, frozen strawberries can be used; 2 tablespoons Extra Caster Sugar; Butter to grease the baking dish; 1 cup Self-Raising Flour; 50 g Butter *cold, chopped into small pieces; 1 tablespoon Caster Sugar; 1 pinch Salt; 3/4 cup Buttermilk

Hiroko Liston @hirokoliston

Melbourne, Australia

Many many years ago, it was before our eldest son was born, my husband and I were planning a dinner party but we had no idea for dessert. One night we watched a TV show called ‘Better Homes and Gardens’ and a lady showed us how to cook ‘Rhubarb & Strawberry Cobbler’, which I decided to cook for the dinner party.
I altered the recipe to suit my taste. I use less Butter and less Sugar as always. The recipe has been in my recipe book for more than 20 years. I have cooked this dessert many times. It’s one of my favourite winter desserts.

Hiroko Liston @hirokoliston

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Ingredients

40 minutes

4 to 6 servings

1 bunch(8 to 10) Rhubarb *washed & chopped into 2cm pieces
1/2 cupCaster Sugar
1 punnetStrawberries (250 to 300g) *hulled and sliced, frozen strawberries can be used
2 tablespoonsExtra Caster Sugar
Butter to grease the baking dish
Topping
1 cupSelf-Raising Flour
50 gButter *cold, chopped into small pieces
1 tablespoonCaster Sugar
1 pinchSalt
3/4 cupButtermilk

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Steps

40 minutes

1

Preheat the oven to 200℃. Lightly butter a large baking dish.
2

Place Rhubarb and Sugar in a large saucepan and cook over a medium to low heat, stirring until Rhubarb are just softened. Transfer to the prepared baking dish.
3

Arrange the sliced Strawberries over the Rhubarb evenly, sprinkle extra Sugar over. *Note: If frozen strawberries are used, they need to be thawed.
4

To make Topping, combine Flour, Sugar and Salt in a large bowl, rub the Butter into the Flour and make a crumbly mixture. Stir in the Buttermilk and combine, but DO NOT over-mix it.
5

Drop by spoonfuls on top the Rhubarb & Strawberries and cover.
6

Bake for 35-40 minutes. Serve hot with lightly whipped Cream, Ice Cream OR Greek Yoghurt.