Lockdown Easy Cooking : Rhubarb Cobbler #glutenfree #Lockdowneasyrecipes #cooking

I had achieved my aim of a recipe per day for a whole month, but by popular request as I shared  picture of this recently,  we have rhubarb cobbler. This was adapted from a peach cobbler recipe,  but as everyone has a glut of rhubarb right now and peaches are not ripe in April, it seemed the time of year for it.

I shall post more recipe 🙂

Topping

• 8 oz GF flour
• 2 tsp baking powder
• 1 tsp xantham gum
• 2 oz caster sugar
• Pinch of salt
• 7fl oz buttermilk – or half milk-half plain yoghurt
• 1 beaten egg
• a little demerara sugar (optional)

Filling

• 1 to 1.5 lb rhubarb (depending on how deep you like the fruit layer!)
• About 1 inch finely chopped ginger root or a teaspoon of dried ginger (optional)
• 3 oz sugar (or to taste)
• 2 tbsp cornflour

Heat over to gas 6 or 200c

• Cook the rhubarb – using a very small amount of water to stop it sticking
• Allow to cool and mix a few tbs of the liquor with the cornflour (if there is a lot of liquid you may want to strain some into a jug – the reason being that you want a fairly firm fruit base or your cobbler topping may submerge to become a cobbler bottom!)
• Mix cornflour back into the fruit
• Add sugar, ginger (if using) and heat until sugar is dissolved and mix starts to thicken
• Pour into your baking dish
• For the topping
• Put all dry ingredients except sugar in a large bowl
• add butter and rub together until it resembles breadcrumbs
• add the sugar
• mix in the buttermilk (or yoghurt mix)
• pull the mix together into a dough
• roll out to approx ¾ inch and out into rounds
• place the dough shapes on top of the fruit, around the edge of the dis so that there is a gap in the centre
• brush the dough shapes with beaten egg (optional – sprinkle with a little demerara sugar)
• put the cobbler into the oven and bake for 30 to 40 mins or until the topping has risen and is a golden brown
• serve warm with cream (or ice cream)