Rhubarb and strawberries combination works together so well.  The tartness from the rhubarb mingles with the sweeter notes of the strawberries.  

A cobbler can be made with most fruits but I particularly enjoy this version.  A cobbler is simply stew fruit with pillow-like scones baked on top.  The scones bake on top of the fruit which enables them to soak up some of the delicious fruit syrup.

Preparation time - 20 minutes

Cooking time - 45 minutes

Skill - easy

Serves 6

Ingredients

300g rhubarb, cut into 3cm lengths

400g strawberries, hulled and cut in half

1 orange, zest and juice

½ cup sugar

1 Tbsp cornflour

Scone dough

1 ½ cup self raising flour

70g butter, cold

2 Tbsp polenta 

¼ cup sugar, plus extra for dusting

Pinch salt

1 cup milk (approx)

Method

Preheat the oven 190 C (170C fan-forced)

Combine the fruit, orange zest and juice, sugar and cornflour together in a bowl. Pour into a 20 cm round oven proof dish.

Bake for 12 minutes.

To make the scone dough. Add the flour and butter to a bowl and rub in the butter with your fingertips until incorporated.

Add the polenta, sugar and salt. Mix to combine.

Add ⅔ of the milk.  I use a bread and butter knife for this to cut into the mix.

If the dough is coming together and no dry parts are left behind then you have enough milk.  The mix should be moist but not wet and certainly not dry.  If dry, add more milk until the dough comes together.

Turn out onto a lightly floured work surface and gently bring together.

Pat the dough out 2cm thick.  Using a 2 cm round cutter, cut out as many rounds as possible.  With the remaining dough, gently bring back together and repeat as above.

Place the rounds of dough over the fruit.  Allowing space between each.

Brush the tops with a little milk and sprinkle over a dusting of sugar.

Bake for 25 - 30 minutes.

Cool slightly before eating.  It is fantastic with whipped cream and vanilla ice cream