Rhubarb Spiral Cobbler

INGREDIENTS:

675g/ 1 1/2 lb/ rhubarb, sliced

50g/ 2oz/ 4tbsp caster sugar

45ml/ 3tbsp orange juice

200g/ 7oz/ 1 1/3 cups self-raising flour

30ml/ 2 tbsp caster sugar

200g/ 7oz/ 1 cup natural yogurt

grated rind of 1 medium orange

30ml/ 2tbsp demerara sugar

5ml/ 1 tsp ground ginger

1 Preheat the oven to 200C/ 400F/ gas6. 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 in enough of the yogurt to bind to a soft dough.

3 Roll out on a floured surface to a 25cm/ 10in 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.

Barbettezene is Mystery and History lover with passion for paranormal activities and interesting facts from the past.

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