Short and sweet

By Jan Cheshire
 
I HOPE you are all staying well and enjoying life regardless of the weather and the government!  Our garden has been good to us this year, with plenty of vegetables, apples and rhubarb.  Quite honestly, we don’t water it or feed it and it still keeps us on our toes. 
 
I chose an easy recipe for this rhubarb cobbler. I hope you give it a go and enjoy it.

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RHUBARB COBBLER
Serves up to 8
  
Ingredients
¾ cup (150g) of white sugar
2 tablespoons of cornflour
4 cups (500g) chopped rhubarb
1 tablespoon of water
1 tablespoon of butter, diced
1 teaspoon of ground cinnamon
1 cup (125g) of plain flour
1 tablespoon of white sugar
1½ teaspoons of baking powder
¼ teaspoon of salt
65grams of butter
¼ cup (65ml) of milk
1 egg, beaten
2 tablespoons of white sugar
 
Method

1. Preheat oven to 200 degrees. Lightly grease a 23cm square baking dish.
2. In a saucepan, mix ¾ cup sugar and cornflour. Stir in the rhubarb and water. Bring to a boil. Cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter and sprinkle with cinnamon.
3. In a medium bowl, sift together flour, 1 tablespoon sugar, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs.
4. In a small bowl, mix the milk and egg. Add all at once to dry ingredients, stirring just to moisten. Drop by teaspoonfuls on top of the rhubarb mixture. Sprinkle with sugar. & Bake for 20 minutes in the preheated oven, until crisp and lightly browned.

 
Enjoy!