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.
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