Rhubarb & apple cobbler

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Rhubarb & apple cobbler
serves 6
ingredients
900g/2lb rhubarb
450g/1lb cooking apples
6 tablespoons caster sugar
4 tablespoons plain flour
1 tablespoon cornflour
1?2 teaspoon ground ginger
1 tablespoon butter
grated zest of 1 orange
For the dough
150g/5oz plain flour
2 teaspoons baking powder
pinch of salt
50g/2oz butter, softened
3 tablespoons caster sugar
125ml/4fl oz buttermilk
2 tablespoons double cream
1 teaspoon Demerara sugar

• Preheat the oven to 220?C/425?F/Gas mark 7.
• Cut the rhubarb into 2cm/1in lengths. Peel, core, quarter and slice the
apple. Mix together the rhubarb, apples, sugar, flour, cornflour, ginger,
butter and orange zest. Put the mixture in a 25cm/10in shallow
ovenproof dish, and set aside.
• To make the dough, sift the flour, baking powder and salt into a bowl.
Rub in the softened butter using your fingertips until the mixture
resembles fine breadcrumbs. Stir in the caster sugar and buttermilk.
Spoon the dough onto the rhubarb and apple mixture in small mounds,
making sure that it does not completely cover the fruit. Mix the cream
with the Demerara sugar, and drizzle on the top.
• Put the dish on a baking tray, and bake for 10 minutes. Reduce the heat
to 190?C/375?F/Gas mark 5 and bake for a further 20–30 minutes
until puffed and brown, and the fruit is just soft. Remove from the oven
and leave to stand for 10 minutes, then serve warm with cream.

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