Delicious served with whipped cream or sweetened yoghurt.
Cobbler
| 1 ¼ cups | Self raising flour |
| 1 tsp | Baking powder |
| 1 Tbsp | Sugar |
| 100 g | Cold butter, grated |
| 1 | Egg, lightly beaten |
| 1 serving | Cold water, to mix |
Fruit
| 400 g | Rhubarb, trimmed, cut into 3cm lengths (Main) |
| ¼ cup | Brown sugar, lightly packed |
| 1 | Star anise |
| 4 | Tamarillos, peeled and halved crosswise |
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Directions
- To make the cobbler, sift the flour and baking powder into a bowl. Add the sugar then rub in the butter until the mixture resembles breadcrumbs. Add half the beaten egg yolk then enough cold water to combine. Refrigerate for 30 minutes.
- Meanwhile, toss the rhubarb with half the brown sugar. Place in a 20cm x 16cm baking dish together with the star anise. Top with the tamarillos, pressing into the rhubarb. Sprinkle with the remaining brown sugar.
- Preheat the oven to 200°C.
- Roll out the cobbler mixture to about 2.5cm thick. Using a 5cm diameter biscuit cutter, cut rounds of the dough. Place on top of the fruit mixture. Whisk the remaining egg with a little cold water then brush over the topping.
- Bake for about 25 minutes until the fruit is cooked and topping browned.
