Rhubarb and raspberry cobbler with buttermilk ice-cream
By Emma Knowles
Ingredients
- 750 gm rhubarb, cut into 2cm pieces
- 400 gm raw caster sugar
- 250 gm frozen raspberries
- 30 gm 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 gm caster sugar
- 2 tbsp lemon juice
- 200 ml buttermilk
- 300 gm (2 cups) self-raising flour
- 100 gm butter, coarsely chopped
- 50 gm raw sugar
- 2 tsp ground cinnamon
- 185 ml (¾ cup) buttermilk, plus extra for brushing
Preparation method
Serves 6
Prep time 40 mins, cook 40 mins (plus cooling, freezing)
Rumour has it that cobbler is so called for its resemblance to a cobbled street. True or not, it's a worthy winter treat, especially when it's paired with tangy buttermilk ice-cream.
For buttermilk ice-cream, bring cream and lemon rind just to the simmer in a saucepan over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until thick and pale (4-5 minutes), then whisk in lemon juice. Add cream mixture, whisk to combine, then return to pan and stir until mixture coats the back of a wooden spoon thickly (4-5 minutes). Strain into a bowl placed over ice, whisk in buttermilk and refrigerate until completely chilled. Freeze in an ice-cream machine and freeze until required. Makes about 1 litre.
Preheat oven to 180C. Combine rhubarb, sugar, raspberries, flour, rind, juice and liqueur in a bowl and divide among six 250ml ovenproof shallow bowls.
For buttermilk and cinnamon pastry, process flour, butter, 2 tbsp sugar, 1 tsp cinnamon and 1 tsp sea salt in a food processor until mixture resembles fine crumbs. Add buttermilk and process until mixture forms a dough, then transfer to a lightly floured surface and knead until smooth. Roll out to 5mm thick, cut out 5cm-diameter rounds with a pastry cutter and arrange over rhubarb mixture, overlapping slightly. Brush tops with a little extra buttermilk. Combine remaining sugar and cinnamon in a small bowl, scatter over pastry and bake until fruit is bubbling and pastry is golden and risen (25-30 minutes). Serve hot with buttermilk ice-cream.
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