This is a recipe for my spin on the American cobbler. Here I use new season rhubarb, but any seasonal fruit will suffice. I select very young, thin, bright red rhubarb, which is easy to find at this time of year. This stewed rhubarb will keep well in the fridge for 3-5 days, I love it with granola in the morning.
Trim off white part of the rhubarb into even lengths.
In a medium-sized pie dish toss the rhubarb in the sugar and mix very well. Add 1/4 cup of water and cover with foil, but poke holes to let some steam escape. Cook in the oven, checking and stirring often after the first 15 minutes. Take it out when almost tender, but still holding its shape.
More sugar can be added at this stage if you don't like your rhubarb too tart. Leave to cool slightly while you prepare the cobbler topping.
Gingerbread cobbler topping
Sift dry ingredients into a food processor. Add the butter and pulse until it resembles fine breadcrumbs. Place mix into a medium-sized bowl. (This can also be done by hand, as you would a crumble.)
In a small bowl whisk together the cream and golden syrup until smooth.
Make a well in the dry ingredients, and with a wooden spoon slowly incorporate the flour to make a smooth dough. Knead lightly with the palm of your hand until the flour is all incorporated. Add a little more flour if too sticky, but do not over-work. Rest at room temperature.
To assemble cobbler
Heat oven to 220C.
Arrange the rhubarb in the pie dish, removing some of the liquid if necessary. You want about an inch of the juices left.
Tear off rough, golf ball-sized pieces of the cobbler dough, being careful not to compact the dough, and place on top, keep adding more cobbler pieces, leaving little gaps as the dough will rise while baking.
Sprinkle generously with demerara sugar and bake for 20-25 minutes until golden.
To serve, roll some vanilla icecream scoops in the toasted walnuts, and serve with a small jug of cream.
