Rhubarb & strawberry cobbler with orange cream
The recipe Rhubarb & strawberry cobbler with orange cream could satisfy your Southern craving in around 55 minutes. One portion of this dish contains about 13g of protein, 54g of fat, and a total of 861 calories. This lacto ovo vegetarian recipe serves 4 and costs $2.78 per serving. 28 people have tried and liked this recipe. It can be enjoyed any time, but it is especially good for Mother's Day. If you have single cream, strawberries, ground almonds, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. Taking all factors into account, this recipe earns a spoonacular score of 52%, which is good. If you like this recipe, take a look at these similar recipes: Strawberry Rhubarb Cobbler, Strawberry Rhubarb Cobbler, and Rhubarb Strawberry Cobbler.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
400g pack rhubarb, trimmed and cut into 2½ cm pieces
400g punnet strawberries, hulled and halved if large
85g granulated sugar
1 tbsp plain flour
250g tub mascarpone
zest and juice 1 orange
1 tbsp icing sugar
100g plain flour, plus extra for dusting
50g ground almonds
85g golden caster sugar
1 tsp baking powder
50g butter
75ml single cream, plus 1 tbsp
1 tsp vanilla extract
25g flaked almonds
Equipment:
oven
baking pan
bowl
food processor
Cooking instruction summary:
Heat oven to 190C/170C fan/gas 5. Tip the rhubarb and strawberries into a large bowl. Sprinkle over the sugar and flour, then gently stir through to coat the fruit. Tip into a baking dish, about 30 x 20cm. To make the topping, place the flour, ground almonds, sugar, baking powder, butter and a pinch of salt in a food processor. Pulse to fine crumbs. Pulse in 75ml cream and the vanilla extract, just until the mixture starts to come together. Turn out onto a lightly floured surface, then gently knead once or twice to bring together. Roll out the dough until it is 1cm thick. Use a 7cm round cutter to cut out 9-12 rounds, pressing together the scraps and re-rolling if you need. Arrange the circles over the fruit, leaving a 1-2cm gap between them, then brush the circles with 1 tbsp cream. Sprinkle with the flaked almonds, then bake in the oven for 40 mins until the topping is golden and the fruit is cooked. Stir together the mascarpone, orange zest and juice and icing sugar, and serve alongside the cobbler.
Step by step:
1. Heat oven to 190C/170C fan/gas
2. Tip the rhubarb and strawberries into a large bowl. Sprinkle over the sugar and flour, then gently stir through to coat the fruit. Tip into a baking dish, about 30 x 20cm.
3. To make the topping, place the flour, ground almonds, sugar, baking powder, butter and a pinch of salt in a food processor. Pulse to fine crumbs. Pulse in 75ml cream and the vanilla extract, just until the mixture starts to come together. Turn out onto a lightly floured surface, then gently knead once or twice to bring together.
4. Roll out the dough until it is 1cm thick. Use a 7cm round cutter to cut out 9-12 rounds, pressing together the scraps and re-rolling if you need.
5. Arrange the circles over the fruit, leaving a 1-2cm gap between them, then brush the circles with 1 tbsp cream. Sprinkle with the flaked almonds, then bake in the oven for 40 mins until the topping is golden and the fruit is cooked. Stir together the mascarpone, orange zest and juice and icing sugar, and serve alongside the cobbler.
Nutrition Information:
covered percent of daily need
