As much as I love chocolate when the summer months come around all I want is to indulge in fruit and berries- blueberry smoothies for breakfast, peaches and apricots for snacks, strawberries and cream for dessert, rhubarb and blackberry cobbler for tea time. Fruit galore! Who’s with me?
The tea time in England is nearly a sacred ceremony and I couldn’t feel more at home with it. A love for tea and tea cakes is something the Brits and the Russians have shared for centuries. And it turns out the same goes for rhubarb. The rhubarb in Britain is said to be cultivated from the seeds imported from Russia in the 17th century, which in turn were brought over from China and were considered a prized possession along with tea and opium. The name rhubarb is believed to originate from a combination of two words “Rha”, an ancient name for the Russian River Volga on the banks of which rhubarb grew wildly and “barbaros”-foreign. There you have it-even the humblest of things can have very exotic roots.
The rhubarb blackberry cobbler I am sharing today is something I’ve made for years and we never get tired of it. Whenever I bring it to a party without a fail I get asked for the recipe.
It’s that good. Oh forget modesty. It’s utterly brilliant! Warm and delicious with natural flavours of tangy rhubarb and sweet blackberry this cobbler is only made better by a touch famous Cornish Clotted Cream or Cornish Clotted Ice Cream for hot summer days.
- Fresh Rhubarb cut into 1/2 inch pieces-5 cups/1.250 kg
- Blackberries- 1 cup/250 gr
- Sugar- 1 cup/250 ml
For the Topping:
- Flour- 1 cup/ 250 ml
- Baking Powder- 1 1/2 tsp
- Sugar- 1/4 cup/60 ml
- Salt-1/4 tsp.
- Butter- 1/3 cup/75 ml
- Rolled Oats (not instant)-1/2 cup/125 ml
- Milk- 2/3 cup/150 ml
- Granulated sugar for sprinkling (optional)-1 tbsp.
Preheat the oven to 375F/190C (180C for a fan assisted oven)
Put diced rhubarb with blackberries in a baking dish or a deep cast iron skillet and pour sugar over, stir to combine.
For the topping, mix flour, baking powder, sugar and salt. Cut in butter until the mixture is crumbly, then add oats and combine everything together, add milk and stir until just moistened. Drop spoonfuls on the rhubarb blackberry mixture leaving spaces here and there. Sprinkle with a tablespoon of sugar.
Bake uncovered for 40 minutes until the rhubarb is cooked and the top is golden and crusty. Serve warm at tea time with a dollop of Cornish Clotted Cream or Ice Cream.