Strawberry and rhubarb has to be my favourite summer flavour combination and in this recipe, the two juicy fruits lie underneath a thick blanket of crunchy, buttery deliciousness.
You will need:
Butter for greasing
300g (11oz) rhubarb, cut into 2cm (¾in) pieces
300g (11oz) strawberries, sliced
100g (3½oz) caster sugar
For the batter, you will need:
225g (8oz) plain flour
2 teaspoons baking powder
50g (2oz) butter
100g (5oz) caster sugar
75ml (3fl oz) milk
50g (2oz) almonds, chopped
Preheat the oven to 170°C, 325°F, Gas 3.
Grease a 1L (1¾pt) pie dish with butter, then add the rhubarb pieces and the sliced strawberries and scatter over the caster sugar.
To make the batter, sift the plain flour and the baking powder together into a bowl. Rub in the butter, then mix in 75g (3oz) of the caster sugar. Beat the milk and the egg together and mix in to the butter-and-sugar mixture to form a soft dough. Place this dough in ‘blobs’ over the top of the fruit.
Mix the chopped almonds together with the remaining 25g (2oz) of the caster sugar, then sprinkle them over the top of the cobbler.
Place the cobbler in the oven and bake it for 45-50 minutes until the centre is cooked through. Stick a skewer into the batter – the cobbler is ready if it comes out clean.