Today is Friday, November 21 2008 6:56 am
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Rhubarb And Raspberry CobblerCategories: Sainsbury's, Sainsbury14 Yield: 6 servings ------------------------------FOR THE RHUBARB------------------------------ 250 g Rhubarb; cut into 1cm ( 1/2 ; inch) pieces (8oz) 175 g Caster sugar; depending on ; sweetness required ; (6oz) 2 tb Water; (2 to 3) 150 g Punnet raspberries; washed -and drained 1 250 g tub mascarpone --------------------------FOR THE COBBLER TOPPING-------------------------- 175 g Self raising flour; (6oz) 1 ts Baking powder 1 pn Salt 50 g Demerara sugar; (2oz) Grated zest and juice of 1 -orange 50 g Unsalted butter; melted and -cooled ; (2oz) 100 ml Milk; (3 1/2fl oz) Place the rhubarb in a pan with the caster sugar and the water. Bring to the boil over a moderate heat, and cook until the rhubarb is softened, draining off excess liquid. Divide this rhubarb mixture between 6 individual ramekin dishes, then divide the raspberries equally between the 6 as well. Top with a spoonful of the mascarpone cheese and set to one side whilst making up the cobbler mixture. Preheat the oven to 200 C, 400 F, Gas Mark 6. To make the cobbler topping; sift together the self raising flour, baking powder and salt in a bowl. Add the demerara sugar and grated orange zest then stir in the orange juice, melted butter and milk. Mix to combine. Carefully place a spoonful of the mixture on top of the fruit and mascarpone base and cook for 20-25 minutes until the filling is bubbling and the cobbler topping is golden brown. Allow to cool slightly then serve. NOTES : A lovely combination of rhubarb and raspberries with mascarpone cheese and firm cobbler topping. ----- ---------- |
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