Rhubarb & Strawberry Cobbler

We've been growing rhubarb in our garden for about 4 or 5 years and I have to say, it is the easiest thing to grow! It starts growing in April and keeps giving right up until the end of September. Then it sits quietly in the soil waiting for spring. I currently have rather a lot so I decided to make a dessert last night to go with some strawberries that I had in the fridge looking a bit over ripe.

This sweet cobbler I usually make with blueberries; this was SUCH a refreshing change. A cobbler is from the United States and England and can be either sweet or savoury - I like both. Here I have made my Rhubarb and Strawberry Cobbler.

Ingredients:

500g rhubarb, chopped into inch pieces
small punnet strawberries, quartered
140g sugar, plus 40g
200g plain flour
2 tsp. baking powder
85g butter, cubed
200ml double cream

Method:

Set the oven to 190 C. Put the rhubarb into a saucepan with 140g sugar and a tiny splash of water. Cook for about 5 minutes, so the rhubarb cooks a little, but holds its shape. Drain and put into a 9 inch pie dish. Mix in the strawberries. 

In a bowl, mix the flour, baking powder and 40g sugar. Rub the butter into the flour mix until it looks like large breadcrumbs. Stir in the cream - it should look like a loose, shaggy dough. Spoon small mounds of the dough, scone sized over the fruit. Don't cover all of the fruit as you want them to bubble up between the cobbler. Bake for 30 minutes until bubbling and golden and serve with softly whipped cream.

This dish is also delicious served cold with ice cream. Its a summery delight!