Save to your scrapbook
Apple & rhubarb cobbler
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
400g pack Cooks’ Ingredients Forced Rhubarb
2 star anise
3½ tbsp Billington’s Golden Caster Sugar
3 Waitrose & Partners Braeburn Apples
1 tbsp lemon juice
100g Leckford Estate Plain White Flour
1 tsp baking powder
½ tsp Cooks’ Ingredients Organic Ground Cinnamon
60g Billington’s Golden Caster Sugar, plus 1 tsp for sprinkling
½ tsp fine salt
170ml tub double cream
1 tsp Cooks’ Ingredients Madagascan Vanilla Extract
1 tbsp Duchy Organic Jumbo Rolled Oats
1. Preheat the oven to 190˚C, gas mark 5. Trim and cut the rhubarb into 3cm pieces, then put in a saucepan with the star anise, sugar and 2 tbsp water. Set over a medium heat and simmer for 2 minutes. Peel, core and chop the apples into 2cm cubes, then toss with the lemon juice in a medium ovenproof dish (about 1.5 litres in volume). Spoon over the rhubarb, star anise and any cooking juices.
2. For the cobbler topping, mix the fl our, baking powder, cinnamon, sugar and salt in a large bowl. Using a wooden spoon, mix in the cream and vanilla extract until just combined. Use two teaspoons to scoop up balls of the mixture and arrange over the fruit. Scatter the oats over the topping and sprinkle with the remaining 1 tsp sugar.
3. Bake for 35-40 minutes, until deep golden on top and bubbling beneath. Allow to cool for 5 minutes before serving with more double cream, Greek yogurt or vanilla ice cream, if liked. Warn your guests to watch out for the star anise!
You could use two cardamom pods to flavour the fruit, instead of the star anise.
This recipe appeared within the January 2020 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
Per serving (4) 1895kJ
This recipe was first published in December 2019.