Rhubarb Spiral Cobbler Recipe

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Rhubarb1 1⁄2 Pound, sliced (675 Gram)
 Orange juice45 Milliliter (3 Tablespoon)
 Self raising flour7 Ounce (200 Gram, 1 1/3 Cups)
 Caster sugar30 Milliliter (2 Tablespoon)
 Natural yogurt7 Ounce (200 Gram, 1 Cup)
 Grated orange rind1 Medium
 Sugar30 Milliliter (2 Tablespoon)
 Ground ginger1 Teaspoon

Nutrition Facts

Serving size

Calories 210 Calories from Fat 15

% Daily Value*

Total Fat 2 g2.6%

Saturated Fat 0.82 g4.1%

Trans Fat 0 g

Cholesterol 4.3 mg

Sodium 440.3 mg18.3%

Total Carbohydrates 43 g14.5%

Dietary Fiber 3.4 g13.6%

Sugars 13.5 g

Protein 6 g11.2%

Vitamin A 3.6% Vitamin C 29.3%

Calcium 25.7% Iron 10.8%

*Based on a 2000 Calorie diet

Directions

1. Preheat the oven to 200°C/400°F/ Gas 6. Cook the rhubarb, sugar and orange juice in a covered pan until tender. Tip into an ovenproof dish.
2. To make the topping, mix the flour and caster sugar, then stir enough of the yogurt to bind to a soft dough.
3. Roll out on a floured surface to a 25 cm / 10 in square. Mix the orange rind, demerara sugar and ginger, then sprinkle this over the dough.
4. Roll up quite tightly, then cut into about 10 slices using a sharp knife. Arrange the slices over the rhubarb.
5. Bake in the oven for 15-20 minutes, or until the spirals are well risen and golden brown. Serve warm, with yogurt or custard.
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