When life gives you eggs, make ice cream... and something delicious to eat with it.
Rhubarb and Raspberry Cobbler with Buttermilk Ice Cream
slightly adapted from Gourmet Traveller
For the Fruit Filling:
750g rhubarb, cut unto 1cm pieces
400g coconut sugar (or golden caster sugar)
250g frozen raspberries
30g plain flour
1 large orange, juice and finely grated rind
For the Pastry Topping:
300g self-raising flour
100g unsalted butter, chopped
2 tablespoons coconut sugar(or golden caster sugar)
2 tablespoons caster sugar
2 teaspoons ground cinnamon
1 teaspoon sea salt
185ml buttermilk, plus extra for brushing
For the Buttermilk Ice Cream:
Thinly peeled rind of 1 lemon
6 egg yolks
120g caster sugar
2 tablespoons lemon juice
Make the Ice Cream:
Put the cream and lemon rind into a medium saucepan and bring to just under a simmer.
Meanwhile, put the egg yolks and sugar into the bowl of an electric mixer fitted with a whisk attachment and whisk for 4 - 5 minutes, until pale and thick. Add the cream mixture and the lemon juice and whisk to combine. Return the mixture to the pan and cook until it coats the back of a wooden spoon thickly (about 5 minutes). Strain through a fine sieve into a bowl, whisk in the buttermilk and refrigerate until completely chilled. Churn in an ice cream machine according to manufacturers instructions and freeze until needed.
Prepare the Fruit Filling:
Preheat the oven to 180 degrees C.
Put the rhubarb, raspberries, flour, orange juice and rind in a bowl and mix to combine.
Divide the fruit among six shallow oven-proof ramekins.
Make the Pastry Topping:
In the bowl of a food processor, put the flour, butter, 2 tablespoons coconut sugar (or golden caster sugar), 1 teaspoon cinnamon and salt and blitz until it resembles fine breadcrumbs. Add buttermilk and process until the mixture forms a dough. Transfer to a lightly floured work surface and knead gently until smooth.
Roll the dough out to 5mm thick and use a 5cm-diameter cookie cutter to cut rounds and arrange over the fruit filling, overlapping slightly. Brush the pastry with a little buttermilk. Combine the 2 tablespoons caster sugar and the remaining 1 teaspoon cinnamon in a small bowl and sprinkle over the pastry. Put the ramekins on a baking sheet and bake for 25 - 30 minutes until the pastry is golden and the fruit is bubbling. Serve hot with a scoop of buttermilk ice cream... or two.