Rhubarb & Red Love Cobbler

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.