Isnt the weather lovely? I am blogging outside, how cool is that! I do have to type fast coz I think my battery is about to run out, oops! :) Has the rhubarb season ended yet? I have no idea, but I had prepared this post a while ago and only just got around to typing it up. I made this very delicious rhubarb ginger cobbler the other day and I really wanted to share it with you.
You will need:
- 750gr (1.5 lbs)rhubarb
- 100 gr (3.5 oz) caster sugar
- 5cm (2in) piece root ginger
- 1 tbsp cornflour
- 125 gr (4oz) self-raising flour
- 1 tsp baking powder
- 175 (6fl oz) milk
Preheat the oven to gas 4, 180C, fan 160C.
Cut the rhubarb into 5cm (2inc) pieces and wash it.
Peel the ginger and chop it finely (this is an extreme closeup, it was really chopped)
Put the rhubarb and 3tbsp of the sugar in a medium pan with 4tbsp of water and add the ginger.
Bring to a boil and simmer for 3-4 minutes until the rhubarb is almost tender.
Measure out your cornflour (1tsbp remember?)
And add tbsp cold water, stir. Add the mixture to the rhubarb.
Cook for a minute until the liquid has thickened, then pour both the fruit and and the liquid into a 1 liter (1.75 pint) baking dish.
Mix the remaining sugar with the flour, a pinch of salt, and the baking powder, then rub into the butter until the mixture start to look like breadcrumbs.
Grate the remaining ginger and add to the flour. Stir in the milk to make a soft dough.
Spoon in dollops over the surface of the fruit.
Bake for 20 minutes or until the dough has become golden brown on top. Serve piping hot.
This was actually pretty good :) A bit too gingery for my liking so maybe next time I will add a little less, and also a lot more green that the picture but that migth have to do with my choice of rhubarb, This was the picture from the mag: