This cobbler, with it's crunchy bobble topping and warming ginger, is a joy to eat. Tinned pineapple can be just as tasty as rhubarb.
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Yields:
6 serving(s)
Prep Time:
25 mins
Cook Time:
55 mins
Total Time:
1 hr 20 mins
Cal/Serv:
466
Ingredients
540g
tin rhubarb in light syrup, we used Princes
700g
Bramley apples, peeled and cored
25g
caster sugar
25g
stem ginger, finely chopped
FOR THE COBBLER TOPPING
125g
unsalted butter, softened
100g
caster sugar
1tsp.
vanilla extract
1
medium egg
150g
self-raising flour
50g
honey nut cornflakes, crushed, we used Kellogg's Crunchy Nut
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Drain the rhubarb, reserving 150ml of the syrup. Thickly slice the apples and put into a medium pan. Sprinkle over the sugar and add the reserved syrup.
Step 2Bring to the boil over medium heat, then simmer gently for 10min, or until the apples are tender. Mix in the ginger and drained rhubarb. Empty into a 1.5 litre ovenproof serving dish.
Step 3For the cobbler topping, in a medium bowl using a handheld electric whisk, beat the butter and sugar until light and fluffy. Beat in the vanilla and egg. Beat in the flour to make a smooth dough.
Step 4Empty the crushed honey nut cornflakes into a shallow bowl. With damp hands, shape the cobbler mixture into 12 balls. Roll the balls in the cornflakes, then arrange on top of the fruit in the dish.
Step 5Bake for 40min, or until golden. Serve with vanilla custard, if you like.
Per serving:
Calories: 466
Protein: 5g
Fat: 9g
Saturates: 11g
Carbs: 66g
Sugars: 43g
Fibre: 4g
Rhubarb is having a moment right now and this is why
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
