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
Makes 6
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:
400ml cream
Thinly peeled rind of 1 lemon
6 egg yolks
120g caster sugar
2 tablespoons lemon juice
200ml buttermilk
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.
Oh my god! I'm going to take a portion of this delicious cobbler with lots of this ice cream for my lunch please :)
ReplyDeleteHelp yourself :)
DeleteYour photography is so beautiful! I've never cooked with rhubarb before. Is is sweet?
ReplyDeleteHi Cathy. Rhubarb is tart. It needs sugar. But it's sooooo delicious.
DeleteEgg whites = meringue + egg yolks = ice cream. What perfect little sweet treat makers they are! But saying that, there were NO EGGS in any of the markets in my town yesterday. I think there's some problem in the WA egg industry, which I'm sorry to hear about from a farming point of view. But in other (first world) news, my little ice cream loving heart is breaking! But nonetheless... I will bookmark this recipe for when I can get my hands on some eggs. And rhubarb? Looove it.
ReplyDeleteWhat? No eggs in WA? That's a tragedy. I have my own girls in my backyard laying eggs like there's no tomorrow. I collect their eggs and talk to them - think Molly from A Country Practice... without the eighties hair and overalls.
Deleteomg this is so amazing!
ReplyDeleteCheers Dina.
DeleteGorgeous. How many chickens do you have Jennifer? I can only imagine how delicious this all tastes!
ReplyDeleteI have 6 hens, all with names.There's Arya, Sansa, Cersei, Daenerys, Catelyn and Jennifer... don't laugh.
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