Rhubarb and raspberry cobbler with buttermilk ice-cream - 9Kitchen

Ingredients

• 750 g rhubarb, cut into 2cm pieces
• 400 g raw caster sugar
• 250 g frozen raspberries
• 30 g plain flour
• finely grated rind and juice of 1½ oranges
• 40 ml orange liqueur, such as Cointreau
• 400 ml pouring cream
• thinly peeled rind of 1 lemon
• 6 egg yolks
• 120 g caster sugar
• 2 tablespoons lemon juice
• 200 ml buttermilk
• 300 g (2 cups) self-raising flour
• 100 g butter, coarsely chopped
• 50 g raw sugar
• 2 teaspoons ground cinnamon
• 185 ml (¾ cup) buttermilk, plus extra for brushing