Rhubarb & Strawberry Cobbler

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   1. Preheat oven to 375 F. Meanwhile, combine rhubarb, sugar, strawberries, ginger, flour, orange zest and orange juice in a large mixing bowl and stir until fully combined. Divide into 4 ovenproof bowls (see photo, mine are about 3 inches in diameter and 2 inches deep).

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   2. Use a food processor to make the cobbler pastry. Add in the self-rising flour, butter, sugar, cinnamon and a pinch of salt and pulse until your mixture looks like fine bread crumbs. Add in the buttermilk and process until it forms a dough. Transfer to a lightly floured work surface and knead. Once smooth roll out the dough until it's nice and thin then cut out small rounds (mine were about an inch size) with a pastry cutter. Place two or three pastry rounds on top of the rhubarb mixture, overlapping each one as you go. Brush the tops with a little buttermilk and sprinkle some sugar and cinnamon over top.

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   3. Place bowls in the oven (you can put them on a baking sheet if you like, to avoid spills) and bake for 30 minutes, or until the fruit is bubbling and the tops are golden brown. Serve with ice cream.

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   Recipe slightly adapted from Gourmet Traveller.

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