Ingredients - serves 4
For the Filling: | For the cobbler: |
---|---|
1½lb (675g) rhubarb | 7oz (200g) self raising flour |
2oz (50g) caster sugar | 2 tablespoons caster sugar |
1 orange (3 tablespoons of orange juice required for |
7oz (200g) natural yogurt |
2 tablespoons demerara sugar | |
1 teaspoon ground ginger |
Method
- Put the rhubarb sugar and orange juice into a saucepan, cover and cook over a low heat until tender (this time of year young rhubarb cooks very quickly).
- Once tender turn into an ovenproof dish.
- To make the cobbler, mix together the flour and the caster sugar. Add enough of the yogurt to bind to a soft dough.
- On a floured surface roll the dough to a 10 inch (25cm) square.
- Mix the orange zest, Demerara sugar and ground ginger together and sprinkle over the dough.
- Roll the dough (like a Swiss roll) quite tightly and cut into about 10 slices.
- Arrange the slices over the rhubarb and cook in a pre-heated oven at 200ºC/400ºF/Gas mark 6 for 20-25 mins or until the spiral cobbler is well risen and golden brown.
- Serve with hot custard or cream.