WINTER FRUIT: celebrate the best produce of the season with lush bakes

SERVES 6 PREP + COOK TIME 50 MINUTES

2 bunches rhubarb (900g)

500g strawberries, hulled 2 teaspoons vanilla bean paste

¾ cup (165g) caster sugar 3 teaspoons cornflour

¾ cup (110g) self-raising flour 2 teaspoons caster sugar, extra 1 pinch table salt

30g cold butter, diced

¾ cup (180ml) pouring cream, plus 1 tablespoon extra for brushing

1 Preheat the oven to 180C° (160°C fan-forced).

2 Trim the leaves from rhubarb; discard. Cut the rhubarb stems into 7cm lengths; you will need 500g. Place the rhubarb, strawberries, vanilla paste, sugar and cornflour in a large bowl; toss to combine. Transfer to a 15cm x 25cm, 1.75 litre (7-cup) ovenproof dish. Place the dish on an oven tray.

3 Bake fruit for 15 minutes or until just tender.

4 Place flour, extra sugar and the salt in a large bowl. Add butter to flour mixture; rub in with fingertips until the mixture resembles fine crumbs. Make a well in the centre. Add cream; using a dinner knife, ‘cut’ the cream through the flour mixture, mixing to form a soft dough.

5 Turn the dough onto a work surface. Without overworking the mixture, bring it together into a large rough round. Divide into 16 even-sized dumplings. (These will be rough in appearance.)

6 Arrange dumplings on top of the hot rhubarb mixture. Brush with extra cream. Bake for 15 minutes or until dumplings are cooked through and golden.

7 Serve the cobbler warm with double cream and a dust of icing sugar, if you like.

Not suitable to freeze or microwave.