Rhubarb & Blackberry Spiral Cobbler

Sometimes I see a recipe and I just want to tweak it to my own taste. This happened recently when I saw a Rhubarb Spiral Cobbler (with ginger) in my copy of The Ultimate Healthy Eating Cookbook (Index 1999). With some bargain rhubarb and a booty of frozen blackberries in the freezer (foraged of course) I set about taking out the ginger from the recipe and adding grated marzipan and cinnamon amongst other changes. I seem to be subconsciously on a health kick as my last few posts all seem to be low fat (which is probably a good idea in the lead up to Christmas). But who knows I may do something really naughty soon – it’s all about balance at the end of the day. There are no bad foods just bad diets, is my ethos.

So if you are trying to eat less fat this Autumn, then this comforting lush pudding is ideal as the nights draw in and the weather gets cooler. Not everyone in my family shares my enthusiasm for blackberries or marzipan so my Rhubarb & Blackberry Spiral Cobbler was a bit of selfish indulgence!

5 from 4 votes

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Rhubarb & Blackberry Spiral Cobbler

Rhubarb & Blackberry Spiral Cobbler – the perfect low fat pudding for autumn with marzipan and cinnamon in the cobbler topping.

Course Dessert

Cuisine British

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 5 -6

Author Camilla

Ingredients

• 400 g Rhubarb trimmed and sliced
• 200 g Frozen blackberries
• 60 g Granulated sugar
• Juice of half an orange
• For Cobbler top:
• 200 g Plain flour
• Pinch of salt
• 2 ½ tsp Baking powder
• 200 g Greek style yogurt
• 30 g Caster sugar
• For Cobbler filling:
• ½ tsp Cinnamon
• 70 g Marzipan grated
• 2 tbsp Demerara sugar

Instructions

1. Put the rhubarb, sugar and orange juice in a covered pan and gently cook or 5 minutes.
2. Add blackberries and heat through until rhubarb cooked.
3. Transfer to an ovenproof dish.
4. Set the oven to 200⁰C.
5. To make the cobbler put the flour, pinch of salt and baking powder in a bowl and mix well with a whisk.
6. Add the yogurt and mix to a dough with you hand.
7. On a floured surface roll out to a 25cm square.
8. Mix grated marzipan, cinnamon and Demerara sugar together and sprinkle evenly over the dough.
9. Roll the dough up tightly and cut into 12 equal sections with a sharp knife.
10. Bake for 15 – 20 minutes until cooked and golden.
11. Serve hot with custard or ice cream.

For more rhubarb and blackberry pudding inspiration why not check out these recipes: my Blackberry Tofu Brulée, Laura’s Allotment Mixed Berry Galette with a Cinnamon and Spelt Pastry, Michelle’s Rhubarb Frangipane Tart, Helen’s Estivale Apple & Blackberry Pudding, Jan’s Summer Berry Oat Crumble, Sarah’s Raspberry & Rhubarb Mini Cheesecake Pots or Kavita’s Beautiful Fruit Tart with Blackberries, Golden Raspberries, Bananas and Chocolate.

I just couldn’t leave out a picture of these luscious fruits:-)

I’m entering my Rhubarb & Blackberry Spiral Cobbler into the following blogging events as I used up cheap rhubarb and locally foraged blackberries:

Credit Crunch Munch which is run by myself and Fuss Free Flavours and hosted by Maison Cupcake this month.
Simple and in Season which is run by Ren Behan and hosted by Franglais Kitchen this month.Shop Local run by Elizabeth’s Kitchen Diary
Recipe of the Week run by A Mummy Too
Tasty Tuesdays run by Honest Mum