• Preheat your oven to 390°F (200°C). Make the fruit filling first then make the cobbler topping

To make the fruit filling

• Make sure the leaves are cut off the rhubarb stalks. Do not eat rhubarb leaves, they are poisonous.
• Wash the rhubarb and trim the ends. If your rhubarb is very woody you may want to peel off the outer fibrous layer or at least the flat inner edge.
• Cut the rhubarb into ½ (1.5cm) pieces.
• Peel and core the pears and cut into bite size chunks. Add the rhubarb pieces and pear to the cast iron pan with a dash of water
• Cook fruit for about five minutes until it is just starting to soften, watching to ensure it does not dry out. Taste the mix and add sugar if needed. Set aside to cool while you make the cobbler topping

To make the cobbler topping

• Add the flour, salt and sugar to a bowl and mix
• Add cream and mix until a thick, shaggy dough forms.

To assemble the cobbler

• Optional: for pretty circle topping, flour a the bench well, turn out dough, flour again and gently pat down. Flour a large scone cutter and cut out large scone shapes to top the cobbler with. The dough will be very sticky so dust with flour as needed.
• For an easier topping spoon the cobbler topping in over the fruit filling in blobs.
• Put into the oven and bake for 25 mins or until golden brown.
• Remove from the oven and enjoy! Delicious with a scoop of my sour cream ice cream or some whipped cream.