Yield: 6 servings
|250 grams||Rhubarb; cut into 1cm ( 1/2|
|\N \N||; inch) pieces (8oz)|
|175 grams||Caster sugar; depending on|
|\N \N||; sweetness required|
|\N \N||; (6oz)|
|2 tablespoons||Water; (2 to 3)|
|150 grams||Punnet raspberries; washed and drained|
|1 \N||250 g tub mascarpone|
|175 grams||Self raising flour; (6oz)|
|1 teaspoon||Baking powder|
|50 grams||Demerara sugar; (2oz)|
|\N \N||Grated zest and juice of 1 orange|
|50 grams||Unsalted butter; melted and cooled|
|\N \N||; (2oz)|
|100 millilitres||Milk; (3 1/2fl oz)|
FOR THE RHUBARB
FOR THE COBBLER TOPPING
Place the rhubarb in a pan with the caster sugar and the water. Bring to the boil over a moderate heat, and cook until the rhubarb is softened, draining off excess liquid.
Divide this rhubarb mixture between 6 individual ramekin dishes, then divide the raspberries equally between the 6 as well.
Top with a spoonful of the mascarpone cheese and set to one side whilst making up the cobbler mixture.
Preheat the oven to 200 C, 400 F, Gas Mark 6.
To make the cobbler topping; sift together the self raising flour, baking powder and salt in a bowl. Add the demerara sugar and grated orange zest then stir in the orange juice, melted butter and milk. Mix to combine.
Carefully place a spoonful of the mixture on top of the fruit and mascarpone base and cook for 20-25 minutes until the filling is bubbling and the cobbler topping is golden brown. Allow to cool slightly then serve.
Converted by MC_Buster.
NOTES : A lovely combination of rhubarb and raspberries with mascarpone cheese and firm cobbler topping.
Converted by MM_Buster v2.0l.