PREP TIME: 25 mins
COOK TIME: 35 mins
- 5 cups diced fresh rhubarb
- 1 tbsp lemon juice
- 1 1/3 cup granulated sugar
- 2 tsp cornstarch
- 1 cup of cold water
- Cobbler Topping
- 2 cups all-purpose flour
- 2 tbsp granulated sugar, plus more for sprinkling
- 1 tbsp baking powder
- 1/4 cup vegetable shortening
- 1/2 cup whole milk
- 1 large egg
- Preheat oven to 200 degrees C. Grease and flour a 9x9 inch baking dish.
- In a medium bowl, combine the rhubarb and lemon juice. Stir and place in the prepared baking dish.
- Over medium heat, combine the sugar and cornstarch. Slowly mix in the cold water and heat until the mixture boils, about 5 minutes, or until thickened a bit. Pour over the rhubarb in the baking pan.
- For the cobbler topping, whisk together the flour, sugar, baking powder and salt in a medium bowl. Cut in the butter and shortening with a pastry cutter or knife. Beat egg and milk together and pour into the flour mixture and stir with a fork until just combined.
- Drop small chunks of dough on the top of the rhubarb filling until all the dough is evenly distributed. Don't pat the dough down, just leave it rustic looking.
- Sprinkle additional sugar over the top of the cobbler and bake for 30 to 35 minutes, or until golden brown and bubbly. Remove from oven.
SUGGESTIONS This dish is best served warm, with a scoop of vanilla ice-cream or a dollop of thickened cream.
Recipe by Johnsons World Kitchen.
Mr Fothergill’s and Johnsons seeds are available at Bunnings and independent garden retailers nationwide