Rhubarb and Ginger Cobbler

Rhubarb and Ginger Cobbler Recipe from the United Kingdom

Region / culture: United Kingdom | Preparation time: 20 minutes | Cooking time: 30-35 minutes | Servings: 4-6

Introduction

Rhubarb and Ginger Cobbler is a delicious and comforting dessert that combines the tartness of rhubarb with the warmth of ginger. This recipe is perfect for a cozy night in or a special occasion.

History

The combination of rhubarb and ginger in a cobbler dates back to traditional English and American cooking. Rhubarb has been used in desserts for centuries, and the addition of ginger adds a unique and flavorful twist to the classic cobbler recipe.

Ingredients

450 g (1 lb) rhubarb
30 ml (2 tbsp) soft brown sugar
30 ml (2 tbsp) water
100 g (4 oz) self raising flour
100 g (4 oz) wholemeal flour
5 ml (1 tsp) ground ginger
Pinch of salt
50 g (2 oz) margarine
25 g (1 oz) caster sugar
1 egg + 75 ml (5 tbsp) milk

How to prepare

Slightly soften the fruit in water and brown sugar. Transfer it to a casserole dish and let it cool.
Sieve together the flours, salt, and ground ginger. Rub the fat into the flour until it resembles breadcrumbs, then stir in the sugar.
Add the beaten egg and enough milk to give a soft dough.
Turn the dough onto a floured board and knead it lightly.
Roll it out to a thickness of 1 cm (0.25 in) and cut it into rounds using a 5 cm (2 in) cutter.
Arrange the scones on top of the fruit, overlapping them slightly. Brush them with a little milk to glaze.
Bake in a conventional oven preheated to 190°C for 30-35 minutes (or in a gas oven preheated to Mark 5, shelf 2, for 30 minutes).

Variations

Add a handful of chopped nuts to the cobbler topping for added crunch.
Swap out the rhubarb for another fruit, such as apples or berries, for a different flavor profile.

Cooking Tips & Tricks

Be sure to slightly soften the rhubarb before adding it to the casserole dish to ensure it cooks evenly.

- Rubbing the fat into the flour until it resembles breadcrumbs is key to achieving a light and flaky cobbler topping.

- Brushing the scones with milk before baking will give them a beautiful golden glaze.

Serving Suggestions

Serve Rhubarb and Ginger Cobbler warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious dessert.

Cooking Techniques

The key cooking techniques for this recipe include softening the rhubarb, rubbing the fat into the flour, and baking the cobbler until the topping is golden brown.

Ingredient Substitutions

If you don't have wholemeal flour, you can use all-purpose flour instead. You can also use butter instead of margarine for a richer flavor.

Make Ahead Tips

You can prepare the rhubarb filling and cobbler topping ahead of time and assemble the cobbler just before baking.

Presentation Ideas

Serve Rhubarb and Ginger Cobbler in individual ramekins for a beautiful presentation. Dust with powdered sugar before serving for an extra touch of elegance.

Pairing Recommendations

Pair Rhubarb and Ginger Cobbler with a cup of hot tea or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover cobbler in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Rhubarb and Ginger Cobbler contains approximately 300 calories.

Carbohydrates

Each serving of Rhubarb and Ginger Cobbler contains approximately 50g of carbohydrates.

Fats

Each serving of Rhubarb and Ginger Cobbler contains approximately 15g of fats.

Proteins

Each serving of Rhubarb and Ginger Cobbler contains approximately 5g of proteins.

Vitamins and minerals

Rhubarb is a good source of vitamin C, vitamin K, calcium, and potassium.

Alergens

This recipe contains gluten and dairy.

Summary

Rhubarb and Ginger Cobbler is a moderate source of carbohydrates and fats, with a small amount of protein. It is also a good source of vitamin C and other essential nutrients.

Summary

Rhubarb and Ginger Cobbler is a classic dessert that is sure to impress your family and friends. With a perfect balance of tart rhubarb and warm ginger, this cobbler is a delicious treat for any occasion.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Rhubarb and Ginger Cobbler. It was many years ago, when I was just a young girl living in the countryside with my family. My mother had a friend who was known for her delicious baking, and she had shared this particular recipe with my mother during one of their afternoon tea gatherings.

The first time I tried the Rhubarb and Ginger Cobbler, I was immediately hooked. The sweet and tangy rhubarb combined with the warm and spicy ginger created a flavor explosion in my mouth that I had never experienced before. I knew right then and there that I needed to learn how to make this dessert myself.

I asked my mother's friend for the recipe, and she graciously wrote it down for me on a piece of yellowed paper. I treasured that piece of paper like it was a precious heirloom, and I practiced making the cobbler every chance I got. Sometimes it turned out perfectly, and other times it was a complete disaster. But I persevered, determined to master this delicious dessert.

As the years went by, I continued to make the Rhubarb and Ginger Cobbler for my family and friends. It became a staple at our Sunday dinners and holiday gatherings. Everyone raved about how delicious it was, and I felt a sense of pride knowing that I had perfected the recipe through sheer determination and practice.

Over time, I started to experiment with the recipe, adding my own twists and variations to make it even more unique and delicious. I tried different types of ginger, varying the amount of sugar, and even adding a splash of rum for an extra depth of flavor. Each time I made a new batch of cobbler, I would eagerly await the reactions of my family and friends, hoping that they would love it as much as I did.

One summer, I entered my Rhubarb and Ginger Cobbler into the county fair baking competition. I was nervous, knowing that the competition would be fierce and that the judges would have high standards. But I had confidence in my recipe and in my baking skills, and I knew that I had a chance at winning.

The day of the competition arrived, and I proudly presented my cobbler to the judges. I watched anxiously as they took their first bite, their faces lighting up with delight. When they announced that my Rhubarb and Ginger Cobbler had won first place, I was overjoyed. It was a validation of all the hard work and dedication I had put into perfecting this recipe over the years.

From that day on, my Rhubarb and Ginger Cobbler became famous in our small town. People would come from far and wide just to taste a slice of my delicious dessert. I even started selling it at the local farmer's market, where it quickly became a bestseller.

Now, as I sit in my cozy kitchen, surrounded by the aromas of baking rhubarb and ginger, I can't help but feel grateful for that fateful day when I first discovered this incredible recipe. It has brought me so much joy and fulfillment over the years, and I know that it will continue to be a cherished part of my culinary repertoire for many years to come.