Recipe: Rhubarb CobblerFebruary 14th, 2022
Our chefs and bakers have been having fun with the prettiest seasonal produce – forced rhubarb, largely from the ‘Rhubarb Triangle’ of West Yorkshire.
Estate Head Chef Alan Stewart shares his recipe for a warming pud for those cold February nights, perfect to follow a Sunday roast. Served with a large spoonful of buffalo milk yoghurt, milk gelato or west country clotted cream.
Rhubarb & Red Love Spelt Cobbler (Serves 6)
For the rhubarb base:
- 800g rhubarb
- 150g caster sugar
- 2tbsp cornflour
- 100ml Red Love apple juice
- 5g piece fresh ginger
For the cobbler topping :
- 1 egg
- 100ml milk
- 140g cold butter, cubed
- 100g spelt flour (we love Sharpham Park)
- 150g self-raising flour
- 50g spelt porridge flakes
- 1tsp baking powder
- 1tbsp honey
- Zest of 1 orange
- Pre heat the oven to 170ºc.
- Wash and cut your rhubarb into 2cm pieces
- Grate the ginger into the rhubarb
- Add half the sugar, cornflour and apple juice and mix together
- Place this in the bottom of a 20cm baking dish.
- In a large mixing bowl, combine the spelt flour, self-raising flour, 40g of porridge flakes and orange zest
- Add cubed butter and rub together until the mixture forms a breadcrumb texture
- Add the egg and milk in a well in the centre of your breadcrumb mixture
- Bring together to make a dough
- Roll the dough into 4-5cm balls and arrange on top of the rhubarb mix
- Drizzle with honey and sprinkle with remaining spelt porridge flakes.
- Bake for 35-45 minutes until the top is golden brown, and the fruit underneath is bubbling.