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apple & rhubarb cobbler

October 27, 2010

“Oh my!” said the florist, as I rummaged about in my handbag for my wallet. “Would you look at that rhumbaba!”

“Rhum-what?” said her assistant, placing my carefully-selected-wedding-card in an envelope.

“Rhubarb?” said I, swinging said vegetation around precariously in my hunt.

“Oh. Of course! Rhubarb!” said she, carefully moving objects out of my path. “For some reason I always call it rhumbaba. Like the dance. I’ll have to get some on the way home.”

I would have been hard to miss, that sunny Saturday, as I traversed the carpark with my groceries. Five punnets of almost-going-off raspberries, three hearty bunches of rhubarb, half a kilo of green apples, two rolls of wrapping paper, a wedding card and a housewarming present hanging all akimbo from my fairly-slight frame.

“What…” said the Bean as I walked through the door, “is that? …Are those? …Were these?”

A pause.

“And how do I eat them? They’re for eating, right?”

“I’m not sure” said I, suddenly hesitant. A look of shock registered on the Bean’s face. “I mean, they’re for eating, yes. It’s just, well, I haven’t cooked rhubarb before.”

“Ever?”

“Ever.”

“Oh.”

But I’d read about it. Oh yes I had. And I’d seen ruby red pictures of sparkling beverages dubbed “Rhubarb and Rosemary Fizz”, syrupy juices escaping from a Rhubarb Crumble and studied chapter upon chapter of poaching, baking and roasting. So, ever the adventurer, I collected three bunches as soon as I saw them fresh, cheap and a-plentiful.

Which means two things, loyal-and-intermittent readers of this blog: firstly, that I’ve rather acquired the taste for rhubarb, and secondly, you’re about to see a lot of it. And by a lot, I mean at least two or three weeks of it, with other musings interspersed.

I’ll be showing you how to make a cobbler, a compote, a syrup, a jam and a galette. We’ll be playing with different combinations of matching spices and seasonings. And hopefully we’ll have a bit of fun doing it.

First up, though, my very first rhubarb recipe – inspired by cold Spring nights (seriously, when is the weather around here going to wake up and realise we’re only a month away from Summer?) and comfort food.

I remember the first time I had a cobbler. It was cherry, from South at Neutral Bay, and I was supposed to be sharing it and another dessert between a table of four. I almost cried. It was everything I loved in the one dessert. Tart, bubbling, slightly sweetened cherries. Fluffy, stodgy (is that possible? Oh yes it is.) globes of dough – crisp and slightly burnished on the top, stained red and sopping with cherry juices on the bottom. And to top it off, a veritable mound of vanilla flecked ice-cream.

So, having never cooked with rhubarb, and having never made a cobbler, I thought to combine the two with some apple in what turned out to be a spectacularly delicious post-dinner treat. I may never need to go back to South again. (Except for the rib tips. Oh lordy! Rib tips…)


apple & rhubarb cobbler
Serves: 5
 
Ingredients
for the filling
  • 1 bunch of rhubarb
  • 500g green apples
  • ⅔C white sugar
  • ¼tsp ground ginger
  • ½tsp ground cinnamon
for the pastry
  • 1C self-raising flour
  • 2tbsp caster sugar
  • 100 ml thickened cream
  • 2tsp raw sugar
How to make it
  1. Step by step instructions with pictures below

how to do it:

1. Chop the leaves off the rhubarb and wash thoroughly (the leaves are poisonous, so don’t go feeding them to people). Chop the rhubarb into 3cm lengths and place in a baking dish (I used a bowl. This was silly as it meant more washing for me. Don’t be silly like me – mix everything in the baking dish). Peel and core the apples. Chop them into 2cm chunks.

2. Add the sugar, ground ginger & cinnamon and mix well. Pre-heat your oven to 180C, cover the mixture with foil and bake for 30 minutes. The apple should be tender enough to prod a fork into it easily and the rhubarb should still maintain its shape. (I forgot mine and let it go for 45 minutes. Thirty is plenty.)

3. Transfer the roasted mixture into ramekins or other oven-safe receptacles.

4. Meanwhile, mix the flour, caster sugar and thickened cream in a bowl until a dough forms. It will be quite sticky. Roll the dough into pebble shaped rounds and plop them on top of the apple/rhubarb mixture. Sprinkle the raw sugar on top of each dish.

5. Bake the cobbler in a 180C oven for 25 minutes. The dough will puff up and brown, the apple and rhubarb will collapse that little bit more, and you will be hard pressed not to eat it straight out of the oven, burning your fingers and your tongue as you do.


  • #1
    October 27th, 2010

    Oh cobblers, the number of times I’ve burnt my tongue on hot jammy filling! These look great, esp. the one in the yellow teacup =)

  • #2
    October 28th, 2010

    Ohh this was your first time cooking rhubarb?? I am so in love with it. What a lovely recipe, and bring on more rhubarb recipes ๐Ÿ™‚

  • #3
    October 28th, 2010

    What a fantastic cobbler! I love apple and rhubarb and I can imagine how good this tastes.

    Iรขโ‚ฌโ„ขd love for you to submit one of your beautiful photos, and a link to your post, to my new baking photo gallery showcasing the beautiful baking, sweets and desserts.

  • #4
    October 28th, 2010

    Yum! I love rhubarb, it has such an awesomely unique flavor that works well with so many other things.

  • #5
    October 28th, 2010

    I love rhubrab ๐Ÿ™‚

  • #6
    October 28th, 2010

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  • #7
    November 3rd, 2010

    cobbler! never had them to be very honest, but these look so good I might just have to go to the weekend markets this Sunday! (:

  • #8
    November 7th, 2010

    This is a good blog message, I will keep the post in my mind. If you can add more video and pictures can be much better. Because they help much clear understanding. ๐Ÿ™‚ thanks Nantong.

  • #9
    November 16th, 2010

    I havent visited your blog before but I just wanted to leave a comment thanking you for the interesting read.

  • #10
    Matthew
    November 18th, 2011

    made this cobbler the other night for 14 friends and it was a big hit. such an easy recipe delivering great results

    Thankyou

  • #11
    lorrie
    October 28th, 2012

    i hadn’t had rhubarb for a long long time. my wife was bit dubious but this recipe cured that it was delicious. thank you for a lovely desert.the pastry makes it a total delight.

Shez