Rhubarb Biscuit Cobbler

Serves 4-6


4 stalks fresh rhubarb, chopped into 1-inch pieces
1/2-1 cup fresh strawberries, chopped
6 tbsp sugar
6 tbsp water
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp cold unsalted butter, cut into pieces
6 tbsp whole milk
1/2 tsp granulated sugar for sprinkling on top


1. Preheat oven to 425. Put your baking dish (preferably one with high sides) on a baking sheet.

2. Place the chopped rhubarb and strawberries in your baking dish. In a small saucepan, heat the sugar and water to create a simple syrup, and pour this over the fruit in the baking dish. Bake for 12 minutes.

3. In the meantime, whisk together the flour, baking powder and salt in a medium bowl. Cut in the butter with a pastry blender or two knives, till you end up with some roughly pea-sized lumps. Pour in the milk and stir till dough just comes together.

4. Remove baking dish from oven, and drop the batter on top in lumps, breaking it with your fingers. Sprinkle with the remaining sugar, and pop it back in the oven for abut 20-25 mins, till the top is golden brown, and fruit is bubbling. Remove, let cool for 15 mins, then serve with cold whipped cream or ice-cream (if you know me, you know which option I go for every single time).