Rhubarb & strawberry cobbler with orange cream
Serves 4 with leftovers
Easy
Prep:
Cook:
If crumble is a winner with your family, try this – it’s a little different but just as delicious
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- 400g pack rhubarbtrimmed and cut into 2.5cm pieces
- 400g punnet strawberrieshulled and halved if large
- 85g granulated sugar
- 1 tbsp plain flour
- 250g tub mascarpone
- zest and juice 1 orange
- 1 tbsp icing sugar
For the topping
- 100g plain flourplus extra for dusting
- 50g ground almonds
- 85g golden caster sugar
- 1 tsp baking powder
- 50g butter
- 75ml single creamplus 1 tbsp
- 1 tsp vanilla extract
- 25g flaked almonds
Nutrition: per serving
- kcal864
- fat55g
- saturates28g
- carbs87g
- sugars62g
- fibre5g
- protein11g
- salt0.78glow
Method
step 1
Heat oven to 190C/170C fan/gas 5. Tip the rhubarb and strawberries into a large bowl. Sprinkle over the sugar and flour, then gently stir through to coat the fruit. Tip into a baking dish, about 30 x 20cm.
step 2
To make the topping, place the flour, ground almonds, sugar, baking powder, butter and a pinch of salt in a food processor. Pulse to fine crumbs. Pulse in 75ml cream and the vanilla extract, just until the mixture starts to come together. Turn out onto a lightly floured surface, then gently knead once or twice to bring together. Roll out the dough until it is 1cm thick. Use a 7cm round cutter to cut out 9-12 rounds, pressing together the scraps and re-rolling if you need.
step 3
Arrange the circles over the fruit, leaving a 1-2cm gap between them, then brush the circles with 1 tbsp cream. Sprinkle with the flaked almonds, then bake in the oven for 40 mins until the topping is golden and the fruit is cooked. Stir together the mascarpone, orange zest and juice and icing sugar, and serve alongside the cobbler.
