Rhubarb and Ginger Cobbler

Try lemonade in the cobbler topping for a zesty twist.

Hands-on time 20min. Cooking time about

1hr 10min. Serves 6 450g rhubarb, prepared weight, trimmed and chopped

5cm piece fresh root ginger, peeled and finely grated

75g light brown soft sugar Finely grated zest

1 lemon

1tsp vanilla bean paste

FOR THE COBBLER TOPPING

150g self-raising flour ½tbsp ground ginger 1tsp ground cinnamon 50ml double cream 75ml non-alcoholic ginger beer

2tsp milk

1tbsp flaked almonds Half-fat crème fraîche, optional, to serve

1 Preheat the oven to 180°C (160°C fan) mark 4. Mix the rhubarb, ginger, sugar, lemon zest, vanilla and 50ml water in a 1 litre pie dish. Bake for 45min, until softened and bubbling.

2 Meanwhile, make cobbler topping. In a large bowl, mix the flour, spices, cream and ginger beer to make a dough. Knead until just combined. Shape into 6 equal rugby-ball shapes. Place around the edge of the rhubarb mixture, pointing towards the centre. Brush dough with milk and sprinkle over almonds. Return to the oven for 20-25min, until golden. Serve with crème fraîche, if you like.

PER SERVING (without crème fraîche) 210cals, 4g protein, 6g fat

(3g saturates), 33g carbs (14g total sugars), 3g fibre