Pear and rhubarb cobbler
This pear and rhubarb cobbler combines sweet pears with tangy rhubarb and fluffy cobbler for a warming dessert thats great for cozying up on the couch.
- 1 bunch (1lb/ 450gms) rhubarb stalks
- 4 medium (2.9lbs or 1kg) ripe pears
- upto ¼ cup (60gms) castor sugar *optional
- 1 & ½ cups (225gms) self raising flour
- ¼ cup (60gms) castor sugar
- ½ teaspoon salt
- 1 & ⅓ cups (330ml) thickened cream
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.
Do not eat rhubarb leaves, they are poisonous.
Rhubarb is available from some supermarkets and fruit and veg stores.