recipes

Strawberry, Rhubarb and Thyme Cobbler

July 06

This dessert can be whipped together pretty quickly and is a real summer classic. There are hundreds of great recipes to enjoy the first bit of rhubarb and strawberries of the season, but I think this is one of my new favourites!

Serves 8
40 minutes

Method

1. Heat the oven to 190°C/fan 170°C.
2. Tumble the fruit into an ovenproof dish (about 1.8 ltr) and toss with the sugar and cornflour. Add the lemon zest, juice and the thyme leaves.
3. Put the self raising flour in a bowl and rub the butter in with your fingers until it resembles breadcrumbs. Add the buttermilk and honey and quickly mix together. Add dollops of this mixture all over the top of the fruit. Scatter with the almonds and then bake for 35-40 minutes until golden brown. Drizzle with extra honey and serve with generous spoonfuls of whipped cream or vanilla ice cream.

500g rhubarb, cut into 2.5cm pieces

400g ripe strawberries, halved if large

60g caster sugar

1 tbsp cornflour

Finely grated zest and juice of a lemon

3 sprigs fresh thyme, leaves stripped

225g self raising flour

80g cold unsalted butter, cut into cubes

120g buttermilk

2 tsp honey, plus extra to drizzle

2 tbsp flaked almonds

Whipped cream or vanilla ice cream, to serve