Cobbler is one of those wonderful, old fashioned puddings that ought to be more fashionable! This one has a tart, spicy combination of rhubarb and stem ginger with sweet strawberries added. The fruit is cooked first, then vanilla sponge mix poured on top. Cake and warm fruit – what more could you want?
Free From: Dairy, Eggs, Nuts
Prep Time: 30 minutes
Cooking Time: 20 minutes
Preheat the oven to 170ºC, 360ºF
Grease an oven proof dish – I like clear dishes so you can see the fruit at the bottom.
500 g Strawberries – cut in half, or if large, quarters plus ¼ cup granulated sugar and ½ tsp vanilla essence
500 g Rhubarb – cut up in 1/2 inch chuncks, plus 1/3 cup granulated sugar and 2 tablespoons finely chopped stem ginger
You’ll need separate pots for the rhubarb and strawberries. The strawberries will cook faster than the rhubarb and need less sugar. Put the strawberries in a pot with ¼ granulated sugar, vanilla and simmer for between 7-10 minutes. You want the fruit cooked but not mushy.
Put the rhubarb in a pot with 1/3 cup granulated sugar and simmer for between 15-20 minutes. The rhubarb should become a bit mushy and lose some of its shape. Add the stem ginger when the fruit is finished cooking. Put the fruit into the prepared dish and combine gently.
Vanilla Sponge Prepare a standard Vegan Vanilla Sponge or use Mrs O’s Egg Free, Dairy Free Vanilla Sponge Mix.
For the standard Vanilla Sponge recipe click here:vegan sponge
I was in rush so grabbed my supply of Mrs O’s which meant I added the following wet ingredients to 456g of cake mix:
100 ml melted dairy free margarine
200ml Koko milk
1 tsp apple cider vinegar
1 tsp vanilla essence
Pour the cake mix over the fruit and pop in the oven for 20-25 minutes until the cake is brown, risen and lovely. Test with a toothpick (it should come out clean) to make sure the cake is done. Cool on a wire rack for a bit.
Serve warm if the timing is right, or at room temperature if it isn't.
Add in some Vegan Whipped Cream if you are feeling indulgent!
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