Rhubarb and Raspberry Cobbler (with a hint of Grapefruit)


Rhubarb will always have a special place in my heart, as does most seasonal fruit. Although, Rhubarb has a certain charm that entices me every year without fail more so than anything else. I obsess over it at work; wanting every dish to contain Rhubarb and its lustrous hue. There isn’t a way Rhubarb has been baked, stewed, compressed or poached that I haven’t enjoyed. My most favourite being hearty chunks macerated in sugar for an hour or two, eaten in their raw state with a little hint of sweetness to tone down that bite.

I adore the moment when its juices gets you round the teeth; you love it and hate it at the same time, a flavour unlike anything else and immediately recognisable.

I’ve never made a cobbler before and only eaten it once. I’m more inclined to lean toward a crumble because that’s what my British roots have instilled in me. However, this time, I felt like I wanted more of a cakey topping so I turned to the cobbler instead. I paired Rhubarb with fresh Raspberries and a large squeeze of Red Grapefruit to really intensify the bitterness against the sweet doughy topping. Adding in ground and roughly chopped almonds into the dough gives the cobbler a delicate nutty flavour.

Hands down, my favourite part to a cobbler is the variety in texture. One mouthful is crunchy, crisp and clean and the next is a smack in the mouth filled with sharp Rhubarb juices and soggy dough that’s been drinking it all up.


Ingredients – Makes one cobbler (serves 5-6)

  • Approx. 800g Forced Rhubarb
  • 80g caster sugar
  • 150g fresh raspberries
  • juice of 1 grapefruit

Cobbler Topping:

  • 200g self-raising flour
  • 100g caster sugar
  • pinch of salt
  • 200g chilled unsalted butter, diced
  • 50g ground almonds
  • 50g whole almonds, roughly chopped
  • 2 tbsp. cold water


Pre-heat your oven to 190°C and take out your desired baking dish or cast iron pan.

Roughly chop your rhubarb into 1 inch pieces and place in a large bowl with the caster sugar and grapefruit juice. Toss the sugar and rhubarb together until the rhubarb is coated. Turn this out into your baking dish and shake to level. Bake for 10-15 minutes until the rhubarb has softened slightly and the juices have begun to ooze out into the dish.

Carefully remove the dish from the oven and sprinkle over the fresh raspberries. Leave to one side.

To make the cobbler topping; place the flour, sugar, salt and ground almonds into a bowl and combine with your hands. Add in the diced chilled butter and flake into the dry ingredients with your fingers until it resembles breadcrumbs. Add in the chopped almonds and disperse through the mix. Add in the 2 tbsp. of cold water until you form a wet shaggy dough. You may need to add more water here, it’s better to have a wet dough than a dry one!

Place large lumps of the dough on top of the rhubarb and raspberries until you’ve covered most of the surface, leaving some gaps for the filling to bubble up. Bake the cobbler for 20-30 minutes or until golden brown and bubbling. Serve immediately (although it’ll be piping hot) with soft ice cream or a hearty portion of double cream.



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