Blackberry and Rhubarb Cobbler

Blackberry and Rhubarb Cobbler

Whilst eating this Blackberry and Rhubarb Cobbler I have been contemplating about advice. It is something that can and does come from literally anyone. Someone says they have a headache. And one person says “have you taken painkillers?” Another one asks if “they’ve had enough water?” Somehow on matters pertaining to virtually anything, we all have something to say…not that its always the exact right advice, but as social creatures of communication I think it may just be that we like to help people, regardless of whether it’s a coworker we tolerate or an old friend.

I’m not one for loving to give advice, I prefer listening to people voice their deepest thoughts. At best I suggest “when in doubt google out.” Though I similarly do fall into the trap of giving advice out, sometimes feeling far too pathetic while dossing out relationship advice or ways for friends to raise their kids (obviously when they ask). What are your thoughts on this friends? Do you like giving advice when someone is going through a tough time? Let me know in the comments below!

best berry rhubarb cobbler recipe

rhubarb and blackberry cobbler

Or similarly “when in doubt wikipedia out” (try when in doubt with almost anything, it’s a great time filler). One of my friends recently moved to London after six months of job hunting, which those of us who have been there, know how time consuming and defeating finding a job and moving to a big city can be.

Sometimes advice is not what a person needs. Even if it seems that’s all you can give, rather they need to laugh. To seriously have stupid conversations over a meal that they may not even be able to afford and to laugh over petty silly things can be better medicine than advice, no matter how wise it may feel.

This was very much true when a long time friend and I went out for dinner recently, instead of dishing out advice over a bowl of noodles, I explained in detail the actor I spotted walk in and then went to my IMDB app to find a picture of him as she couldn’t see his face without her glasses on, just so she could look at the picture and say she’s seen him. Despite ‘him’ being only a blurry figure walking by the end of our table to her eyes. Laughter and stupidity at times where maturity is not necessary is so fun.

It can help someone power through the tough times. Give them and their heavy load a little rest. So try speaking in a funny accent, or gesture large. Simply find ways to relish the childish behavior within that’s behind those adult traits we have all come to wear so well with age.

rhubarb and blackberry cobbler recipe

How to prepare your Blackberry and Rhubarb Cobbler

  • Crumble mixture: Place the flour, baking powder and butter into a bowl and combine with a pastry blender until the butter is pea sized and refrigerate.
  • Combine the fruit: Cut the rhubarb stalks and combine with the blackberries and other fruit ingredients:
  • Into the baking dish: Spoon the fruit into the baking dish.
  • Create the dough: Remove the flour mixture from the fridge and add in the cream, combining with a pastry blender until the dough forms.
  • Cobbled dough: Take large tablespoon amounts of dough at a time, roll and flatten slightly and place on top of the fruit.
  • Bake: Bake until golden on top.
  • Allow to cool: No burning of the mouth here! Let this baby cool for at least 30 minutes.
  • Spoon it up: Spoon into serving bowls, serve with cream or ice cream and dig in!

Tips for the best Blackberry and Rhubarb Cobbler

Type of cream: The type of cream used here is thick double cream, if you use a pouring cream you might only want to initially use 150 milliliters / 2/3 cup of the cream and add more as needed due how much quicker the dough will come together.

How your dough should feel: The dough should be soft enough to pull apart, more closely resembling scone dough than pie dough.

Weight of blackberries: The blackberries equaled 11.3 ounces or 0.70 pounds so slightly less than stated on the recipe, though 3/4 of a pound would also work well in this recipe.

Fruit subs: If you aren’t a fan of rhubarb or blackberries, feel free to sub in equal measure raspberries, strawberries, apricots or plums here, really any stone fruit or berry would work well.

More berry recipes you’ll enjoy

Coffee Blueberry Pie

White Chocolate Blackberry Bundt Cake

Strawberry and Rhubarb Pie

Blackberry and Rhubarb Cobbler
Recipe by Roamingtaste
Serves 6

Ingredients:
Cobbler Dough
240 grams / 1 1/2 cups
2 teaspoons baking powder
85 grams / 3 ounces cold, cubed butter
250 milliliters / 1 cup cream
Fruit
125 grams / 2/3 cup superfine/caster sugar
2 tablespoons cornflour
300 grams / 2/3 of a pound rhubarb, sliced into 1 inch lengths
320 grams / 3/4 of a pound blackberries (see note)

Directions:
Preheat the oven to 200C/390F.

To make the cobbler dough, stir the flour and baking powder together and make a well in the center.

Add the cubed butter and cut into the flour with a pastry blender or knife until the butter is incorporated and the butter is pea sized.

?pp route=%2Fimage resize&path=%3DcGcq5iN3cDNfdUTJ9Cdz9GctATOyITL2Ijf&width=480

Place into the fridge for 15 minutes.

Meanwhile, cut the rhubarb into 2 inch lengths and place into a bowl, add the blackberries, cornflour and sugar and stir together.

Spoon into your baking dish, making sure the fruit is evenly scattered throughout the dish.

?pp route=%2Fimage resize&path=%3DcGcq5iN4cDNfdUTJ9Cdz9GctATOyITL2Ijf&width=480

Remove the flour from the fridge and add the cream, combining into the flour to form a pastry with a pastry blender or knife until it comes together.

?pp route=%2Fimage resize&path=%3DcGcq5SM5cDNfdUTJ9Cdz9GctATOyITL2Ijf&width=480

Once the pastry has formed, press together and break off 1 heaped tablespoon amount and roll into a ball.

Flatten slightly and place on top of the fruit, repeat with the remaining dough until the fruit is completely covered with dough pieces.

?pp route=%2Fimage resize&path=%3DcGcq5yM5cDNfdUTJ9Cdz9GctATOyITL2Ijf&width=480

Place into the oven and bake for 35 minutes until golden on top.

Remove and allow to cool for 30 minutes.

Spoon into serving bowls and drizzle over pouring cream or ice cream.

Serve immediately.

best berry rhubarb cobbler

blackberry and rhubarb cobbler recipe

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
placeholder

Blackberry and Rhubarb Cobbler

  • Author: Sylvie Taylor
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: + cool down 1 hour 30 minutes
  • Yield: Serves 6 1x
  • Category: Crumbles and Puddings

Ingredients

Scale

Cobbler Dough
240 grams / 1 1/2 cups
2 teaspoons baking powder
85 grams / 3 ounces cold, cubed butter
250 milliliters / 1 cup cream
Fruit
125 grams / 2/3 cup superfine/caster sugar
2 tablespoons cornflour
300 grams / 3/4 of a pound rhubarb, sliced into 1 inch lengths
320 grams / 3/4 of a pound blackberries (see note)


Instructions

  • Preheat the oven to 200C/390F.
  • To make the cobbler dough, stir the flour and baking powder together and make a well in the center.
  • Add the cubed butter and cut into the flour with a pastry blender or knife until the butter is incorporated and the butter is pea sized.
  • Place into the fridge for 15 minutes.
  • Meanwhile, cut the rhubarb into 2 inch lengths and place into a bowl, add the blackberries, cornflour and sugar and stir together.
  • Spoon into your baking dish, making sure the fruit is evenly scattered throughout the dish.
  • Remove the flour from the fridge and add the cream, combining into the flour to form a pastry with a pastry blender or knife until it comes together.
  • Once the pastry has formed, press together and break off 1 heaped tablespoon amount and roll into a ball.
  • Flatten slightly and place on top of the fruit, repeat with the remaining dough until the fruit is completely covered with dough pieces.
  • Place into the oven and bake for 35 minutes until golden on top.
  • Remove and allow to cool for 30 minutes.
  • Spoon into serving bowls and drizzle over pouring cream or ice cream.
  • Serve immediately.

Notes

Type of cream: The type of cream used here is thick double cream, if you use a pouring cream you might only want to initially use 150 milliliters / 2/3 cup of the cream and add more as needed due how much quicker the dough will come together.

How your dough should feel: The dough should be soft enough to pull apart, more closely resembling scone dough than pie dough.

Weight of blackberries: The blackberries equaled 11.3 ounces or 0.70 pounds so slightly less than stated on the recipe, though 3/4 of a pound would also work well in this recipe.

Fruit subs: If you aren’t a fan of rhubarb or blackberries, feel free to sub in equal measure raspberries, strawberries, apricots or plums here, really any stone fruit or berry would work well.

Recipe by Roamingtaste

Add a comment...

Your email is never published or shared. Required fields are marked *

search
seasonal
read more
follow onInsta
subscribe for the latest recipes
Subscribe to receive bi-weekly emails including recipes and quarterly giveaways.
search
%d bloggers like this: