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Recipe

Peach and rhubarb cobbler

  • 15 mins preparation
  • 25 mins cooking
  • Makes 6 Item
  • Print
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Ingredients

Peach and rhubarb cobbler
  • 1 large bunch, trimmed, 4 cm lengths rhubarb
  • 1/4 cup caster sugar
  • 800 gram can sliced peaches, 1/4 cup juice reserved
  • whipped cream, to serve
Cobbler topping
  • 1/3 cup milk
  • 1/3 cup brown sugar
  • 1 egg
  • 2 tablespoon golden syrup
  • 30 gram melted butter
  • 1 1/2 cup plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon ground ginger

Method

Peach and rhubarb cobbler
  • 1
    Preheat oven to 200°C.
  • 2
    In a large saucepan, combine rhubarb, sugar and reserved peach juice. Stir over medium heat to dissolve sugar. Simmer, covered, 4-5 minutes, stirring until tender. Stir peaches through and transfer to six shallow ovenproof dishes.
  • 3
    To make cobbler topping, whisk milk, sugar, egg, syrup and butter together. Sift flour, baking powder, soda and ginger over mixture. Fold into mixture until combined.
  • 4
    Spoon evenly over fruit. Bake 15-20 minutes, until cooked. Serve warm, with cream.

Notes

You can also bake this dessert in a large ovenproof pan or dish, allowing an extra 5-10 minutes to cook.

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