FEATURE RECIPE
Rhubarb, apple and cinnamon cobbler

Rhubarb, apple and cinnamon cobbler

Serves 6

Cooking Time Prep time 15 mins, cook 50 mins



Filling
400 gm   rhubarb, cut into 2cm lengths
3   pink lady apples, peeled, cored and cut into wedges
110 gm (½ cup)   raw caster sugar
40 gm   honey
2 tbsp   cornflour
1   lemon, juiced
Buttermilk and cinnamon pastry
150 gm (1 cup)   self-raising flour
30 gm   raw sugar
1½ tsp   ground cinnamon
50 gm   butter, coarsely chopped
90 ml   buttermilk, plus extra for brushing
To serve:   pouring cream


1 Preheat oven to 190C. Rinse rhubarb, drain and transfer to a bowl. Add apple, sugar, honey, cornflour and lemon juice and stir to combine, then place in a 1.5 litre capacity ovenproof dish.
2 For buttermilk and cinnamon pastry, process flour, 2 tbsp sugar, 1 tsp cinnamon, butter and 1 tsp sea salt in a food processor until mixture resembles fine breadcrumbs. Add buttermilk and process until mixture forms a dough, then transfer to a lightly floured surface and knead until smooth. Roll out to 4mm thick and, using a 7cm-diameter pastry cutter, cut out rounds and arrange over rhubarb mixture, overlapping slightly. Brush tops with a little extra buttermilk. Combine remaining sugar and cinnamon in a small bowl, scatter over pastry and bake for 45-50 minutes or until fruit is bubbling and pastry is golden and risen. Serve with pouring cream.


RECIPE Emma Knowles PHOTOGRAPHY Con Poulos STYLING Emma Knowles

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