Friday, 13 August 2010

Some More Summer Yummies!

Rhubarb & Blueberry Cobbler
Makes 4 servings

3 sticks of rhubarb — approximately 200g (1 1/4 cup)
200g (1 1/4 cup) fresh blueberries
3 tablespoons of sugar

For the cobbler top:
100g (3/4 cup) plain flour
1 tsp baking powder
50g (1/3 cup) brown sugar
1/4 tsp salt
1 egg
100g (3/4 cup) Greek yoghurt
2 tablespoons of melted, then cooled butter (approx 25g solid weight)
Oats for topping — optional
Brown sugar for sprinkling
Preheat your oven to gas mark 6 / 200°C / 400°F

Wash and drain your fruit. Arrange your blueberries in a 12 cm wide,  shallow tart pan or pie dish. Sprinkle 1 tablespoon of the sugar over the blueberries. Chop your rhubarb into 2.5 cm pieces and arrange in a layer over the top of the blueberries. Sprinkle over the rest of sugar. Set aside whilst you make the topping.
Combine your flour, baking powder, sugar and salt in a large bowl and stir to mix. Make a well in the centre and add in your egg. Mix and then stir in your yoghurt. Mix well before adding in the 2 tablespoons of melted butter. You are aiming for the consistency of a very thick cake batter, not a dough. If it seems too dry or too wet, add more flour or a splash of milk, respectively.
Spoon heaped tablespoons of cobbler batter over your fruit. You want about 4-5 spoonfuls of batter in total. Leave some little gaps as the topping will expand, and you also want the fruit to bubble up nicely over the sides. Sprinkle with oats if you'd like and a little more brown sugar. Bake in the oven for 20-25 minutes until the topping is cooked through and the rhubarb is nicely tender.

Cobbler is lovely served topped with a big scoop of vanilla ice cream!
Courtesy of

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