Rhubarb & corn cobbler

Rhubarb & corn cobbler

By
From
Cantina
Serves
4
Photographer
Chris Middleton

Cobbler is an English dessert that has been embraced by our American cousins. Here it’s given a Latin twist by making the dumplings with masa harina flour which adds a nice sweetcorn note and it’s gluten-free! The sweetness of the corn complements the sourness of the rhubarb but you could use any sour fruit.

Ingredients

Quantity Ingredient
icing sugar, for dusting
toasted pepitas, for garnish
toasted black and white sesame seeds, for garnish
Sweetcorn ice cream, to serve

Rhubarb compote

Quantity Ingredient
750ml moscato
110g sugar
100g split frozen rosella
or 50ml pomegranate molasses
1 lemon, finely grated zest and juiced
2 cinnamon sticks
1 vanilla bean, split and seeds scraped
500g rhubarb, peeled and cut into 2 cm lengths

Topping

Quantity Ingredient
150g masa harina pan flour
100g sugar, plus extra for sprinkling
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
80g unsalted butter, at room temperature
125ml buttermilk
2 large eggs, lightly beaten
1/2 teaspoon vanilla extract

Method

  1. Preheat the oven to 180°C.
  2. To prepare the compote, combine the moscato, sugar, rosella, lemon zest and juice, cinnamon sticks and vanilla bean and seeds in a medium saucepan and bring to the boil. Reduce the heat and simmer for 10 minutes. Strain.
  3. Place the rhubarb in a medium ovenproof casserole or pie dish and pour in enough of the infused wine to cover. Bake for 10 minutes, or until tender.
  4. Place the remaining cooking liquid in a small saucepan and simmer over low heat, until reduced to make a rich glaze. Pour over the tender rhubarb.
  5. To prepare the topping, combine the flour, sugar, baking powder and bicarbonate of soda in a food processor and blend to combine. Add the butter and blend to resemble coarse crumbs. Add the buttermilk, eggs and vanilla extract and blend to form a rough dough. Turn out onto a clean work surface and shape into golf ball-sized balls.
  6. Arrange the balls on top of the rhubarb compote, leaving space for the dumplings to expand. Sprinkle with the extra sugar. Bake for 20 minutes or until the dumplings are golden brown and the filling is bubbling up around the sides.
  7. Dust with icing sugar, sprinkle with the pepitas and sesame seeds and serve hot with the sweetcorn ice cream.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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