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Rhubarb & strawberry cobbler with orange cream

Ingredients

  1. Step 1 400g pack rhubarb , trimmed and cut into 2.5cm pieces
  2. Step 2 400g punnet strawberries , hulled and halved if large
  3. Step 3 85g granulated sugar
  4. Step 4 1 tbsp plain flour
  5. Step 5 250g tub mascarpone
  6. Step 6 zest and juice 1 orange
  7. Step 7 1 tbsp icing sugar
  8. Step 8 100g plain flour , plus extra for dusting
  9. Step 9 50g ground almonds
  10. Step 10 85g golden caster sugar
  11. Step 11 1 tsp baking powder
  12. Step 12 50g butter
  13. Step 13 75ml single cream , plus 1 tbsp
  14. Step 14 1 tsp vanilla extract
  15. Step 15 25g flaked almonds
Rhubarb & strawberry cobbler with orange cream
Calories: 864 Carbohydrate: 87 g Protein: 11 g Fat: 55 g
Cook time: 55 minutes Prep time: 15 minutes Total time: 70 minutes Servings: 4

TAGS

Dessert Dinner Lunch British Josh Eagleton 30-60 minute 4 serving Baking powder Butter Cooked pudding Emma Lewi Family roast Flaked almond Flaked almond Fruit cobbler Fruit pudding Golden caster sugar Granulated sugar Ground almond Ground almond Icing sugar Main Mascarpone Mascarpone cream Orange Orange Over 800 kcal Plain flour Rhubarb Rhubarb crumble Rubabrb cobbler Rubarb Single cream strawberry strawberry summer Summer style Vanilla extract

Directions

  1. 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.
  2. 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.
  3. 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.