Rhubarb and orange cobbler

4 servings

Ingredients

Quantity Ingredient
250 grams Rhubarb; trimmed (8oz)
3 Medium-size oranges
50 grams Sultanas; (2oz)
50 grams Barbados sugar; (2oz)
¼ Nutmeg; grated, or 1/4
; teaspoon ground
; nutmeg
250 grams Wholemeal flour; (8oz)
½ teaspoon Fine sea salt
½ teaspoon Bicarbonate of soda
¼ Nutmeg; grated, or 1/4
; teaspoon ground
; nutmeg
50 grams Butter or vegetable margarine; (2oz)
50 grams Sultanas; (2oz)
3 tablespoons Water; (3 to 4)
50 grams Barbados Sugar; (2oz)

Directions

GENERAL

FOR THE TOPPING

Preheat the oven to 200 C, 400 F, Gas Mark 6.

Chop the rhubarb and remove any stringy lengths.

Cut the rind and pith from the oranges, cut the flesh into quarters lengthways, and thinly slice these.

Mix the rhubarb, oranges, sultanas, sugar and nutmeg then place into a large ovenproof dish such as a pie dish.

To make the topping, put the flour into a bowl with the salt, bicarbonate of soda and nutmeg and rub in the butter or margarine. Toss in the sugar and sultanas with your fingertips. Make a well in the centre and pour in the water. Mix everything to a dough.

Divide the dough into eight pieces and form each one into a flattened round. Place the dough rounds on top of the fruit. Bake the cobbler for 30 minutes or until the top has browned.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes