3cupsrhubarb chopped into 2cm pieces (trimmed and discard leaves)
1mediumorange, zest only
¾cupwhite granulated sugar
2tablespoonscornflour (US cornstarch)(notes 1)
2teaspoonsvanilla extract
1tablespoonbalsamic vinegar (optional)(notes 1)
COBBLER TOPPING
195gplain flour (all purpose flour)(1 ½ cups / 6.9oz)
⅓cup packedlight brown sugar
1 ½teaspoonsbaking powder
85gunsalted butter, cubed and chilled(¾ stick / 3oz)
½cupthickened cream (heavy cream)
1largeegg, lightly beaten
3teaspoonsdemerara sugar (turbinado sugar)
For best results, always weigh ingredients where a weight is provided
Equipment
9 inch pie dish or similar baking dish
food processor or pastry blender
Instructions
Preheat the oven to 180°C (160°C fan forced) / 350°F.
Combine the strawberries, rhubarb, orange zest, sugar, cornflour, vanilla and balsamic vinegar in a large pie dish and mix well. Set aside.
Add the flour, sugar and baking powder to the bowl of a food processor and blitz to mix. No food processor? See notes.
Add the butter and process until there are only small pieces of butter left (about the size of a grain of barley).
Add the cream and process until it becomes the texture of wet, chunky sand. Flatten out chunks of dough into rounds then place all over the top of the fruit.
Brush the tops of the dough with beaten egg, then scatter over the demerara sugar.
Bake for around 50-60 minutes or until the top looks golden brown and crunchy and the juice is bubbling at the sides, looking thick and jammy.
Let it sit for 7-10 minutes before serving - this will give time for the molten, jammy sauce to cool slightly and thicken.
Try serving with creme anglaise, whipped cream or vanilla ice cream.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
For best results, you should always weigh ingredients where a weight is the first measurement given. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – test for doneness 5-8 minutes before the recipe suggests.
Discard any rhubarb leaves - they are poisonous to eat.
If you don't have a food processor, you can mix the cobbler topping in a bowl. Use cold grated butter, and gently work it in with a pastry cutter or your finger tips, being careful not to melt it.
You could use all strawberries but I don't recommend increasing the rhubarb.
You could use frozen strawberries and rhubarb but increase the cornflour by ½ a tablespoon.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.