Rhubarb Cobbler Whirl

By rights early rhubarb should be rearing it’s head during March. But if our garden is anything to go by anything could be happening. It certainly is beginning to appear in the shops so even if the home grown rhubarb has decided not to make an appearance, it is still available.

Ingredients - serves 4

For the Filling: For the cobbler:
1½lb (675g) rhubarb 7oz (200g) self raising flour
2oz (50g) caster sugar 2 tablespoons caster sugar

1 orange (3 tablespoons of orange juice required for
the filling - retain the grated zest for the cobbler)

7oz (200g) natural yogurt
  2 tablespoons demerara sugar
  1 teaspoon ground ginger


  1. Put the rhubarb sugar and orange juice into a saucepan, cover and cook over a low heat until tender (this time of year young rhubarb cooks very quickly).
  2. Once tender turn into an ovenproof dish.
  3. To make the cobbler, mix together the flour and the caster sugar. Add enough of the yogurt to bind to a soft dough.
  4. On a floured surface roll the dough to a 10 inch (25cm) square.
  5. Mix the orange zest, Demerara sugar and ground ginger together and sprinkle over the dough.
  6. Roll the dough (like a Swiss roll) quite tightly and cut into about 10 slices.
  7. Arrange the slices over the rhubarb and cook in a pre-heated oven at 200ºC/400ºF/Gas mark 6 for 20-25 mins or until the spiral cobbler is well risen and golden brown.
  8. Serve with hot custard or cream.