In this American Classic, Depot head chef Kyle Street has added ginger, golden syrup and spice into the dough. This goes particularly well with the tartness of the rhubarb, but any poached seasonal fruit should work well in this recipe. Custard and cream are all that’s required to complete the dish!

Serves 6

 

Step 1: To Stew the Rhubarb

Preheat the oven to 200ºC. Cut the rhubarb into even pieces. Toss in the sugar and mix very well.

Place the rhubarb in a roasting tray and add the water. Cover the dish with tinfoil, but poke holes in it to let some steam escape. Cook until tender, checking after 10 minutes. Remove from the oven when almost tender but not falling apart. Cool and refrigerate until required.

 

Step 2: Gingerbread Cobbler Dough

Sift the dry ingredients into a large mixing bowl, then rub in the butter until the mix resembles coarse breadcrumbs.

In a separate bowl, whisk together the cream and golden syrup until combined.

Make a well in the dry ingredients, and with a wooden spoon slowly incorporate the cream mix to make a dough. Knead lightly with the palm of your hand until the flour is all incorporated. Rest the dough for 10 minutes at room temperature.

 

Step 3: To Cook and Serve

Preheat the oven to 180ºC. Remove the rhubarb from its juice, and place in a suitable baking dish.

Tear off clumps of dough and gently place on the rhubarb, leaving 2cm gaps in between.

Sprinkle with Demerara sugar and bake for 15–20 minutes until the cobbler top is puffed, golden and cooked through.

Serve up the cobbler with a scoop of vanilla ice cream, a scattering of nuts and a generous amount of pouring cream.

 

Photography by Kieran Scott