Rhubarb and strawberry cobbler recipe
This fruity summer cobbler combines tangy baked rhubarb with a golden scone topping. Serve with double cream and pistachios for extra crunch.
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Cooking tools:
- Cookie cutter
- Rolling pin
- Pastry brush
- Kitchen scale
- Baking dish
- Mixing bowl
- Table knife
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Oven
Ingredients
- 400g rhubarb, cut into 3-4cm chunks
- 400g strawberries, halved if large
- 2 tsp cornflour
- 7-9 tbsp caster sugar (see tip)
- Finely grated zest and juice 1 orange
- 225g self-raising flour, plus extra to dust
- 50g unsalted butter, cubed
- 120ml whole milk, plus extra to brush
- 1 tbsp runny honey
- 50g shelled unsalted pistachios, chopped
- Thick double cream, greek yogurt, ice cream or custard to serve
- You’ll also need…
- 6cm fluted or plain cutter
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