Rhubarb cobbler

Serves 4

At this time of year rhubarb is forced to grow in a cloche or in a darkened barn to encourage an early harvest. It's a traditional method that produces delicate paler pink stalks. Although it's not interefering with the seasons, in effect it gives the fruit two seasons - the natural, later one, and this sort of preview season.

800g rhubarb, cut into 2-3cm chunks
180g caster sugar
2tsp corn flour
for the cobbler
85g unsalted butter, softened
110g caster sugar
220g plain
¹2 tsp baking powder
A good pinch of salt
100ml milk

Pre-heat the oven to 220ºC/430ºF/gas mark 7. Put the rhubarb in an oven-proof dish and add the sugar. Cover with a lid or foil and bake for 30 minutes giving the occasional stir. Remove a couple of tablespoons of the liquid, mix with the cornflour and stir back into the rhubarb. Transfer the rhAt this time of year rhubarb is forced to grow in a cloche or in a darkened barn to encourage an early harvest. It's a traditional method that produces delicate paler pink stalks. Although it's not interefering with the seasons, in effect it gives the fruit two seasons - the natural, later one, and this sort of preview season.

800g rhubarb, cut into 2-3cm chunks
180g caster sugar
2tsp corn flour
for the cobbler
85g unsalted butter, softened
110g caster sugar
220g plain
¹2 tsp baking powder
A good pinch of salt
100ml milk

Pre-heat the oven to 220ºC/430ºF/gas mark 7. Put the rhubarb in an oven-proof dish and add the sugar. Cover with a lid or foil and bake for 30 minutes giving the occasional stir. Remove a couple of tablespoons of the liquid, mix with the cornflour and stir back into the rhubarb. Transfer the rhubarb into 4 individual pots or 1 large oven-proof serving dish.

Meanwhile make the cobbler dough. In a food mixer or by hand, cream the butter and sugar for a couple of minutes until it begins to turn almost white. Carefully fold in the flour, baking powder and salt until well mixed.

Gradually add the milk until the mix resembles sticky dough. Turn the oven down to 190ºC/375ºF/gas mark 5. With a large spoon and your fingers roughly mould the dough into four flat scone shapes or one large one. Place onto a non-stick baking sheet and bake for 15 minutes, until lightly coloured. Transfer the cobbler topping on to the rhubarb mix, spooning over a little of the juice. Return to the oven for 20 minutes until the dough is a golden colour.