Crumble Rhubarb & Strawberry Cobbler With Orange Cream Recipe

Ingredients

400g pack rhubarb , trimmed and cut into 2.5cm pieces

400g punnet strawberries , hulled and halved if large

85g granulated sugar

1 tbsp plain flour

250g tub mascarpone

zest and juice 1 orange

1 tbsp icing sugar

FOR THE TOPPING

100g plain flour , plus extra for dusting

50g ground almonds

85g golden caster sugar

1 tsp baking powder

50g butter

75ml single cream , plus 1 tbsp

1 tsp vanilla extract

25g flaked almonds

Method

Heat oven to 190C/170C fan/gas 5.

Tip the rhubarb and strawberries into a large bowl.

Sprinkle over the sugar and flour, then gently stir through to coat the fruit.

Tip into a baking dish, about 30 x 20cm.

To make the topping, place the flour, ground almonds, sugar, baking powder, butter and a pinch of salt in a food processor.

Pulse to fine crumbs.

Pulse in 75ml cream and the vanilla extract, just until the mixture starts to come together.

Turn out onto a lightly floured surface, then gently knead once or twice to bring together.

Roll out the dough until it is 1cm thick.

Use a 7cm round cutter to cut out 9-12 rounds, pressing together the scraps and re-rolling if you need.

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