Preheat the oven to Gas 6, 200°C, fan 180°C. Place the rhubarb, grated ginger and sugar into a saucepan with 100ml (4fl oz) of water. Bring to the boil and simmer over a gentle heat for 6-8 minutes until the rhubarb has softened.
Remove from the heat and stir in the cornflour. Place into a deep ovenproof dish.
For the topping, mix together the flour, baking powder, oats and sugar. Rub in the butter and stir in the milk to form a soft dough. (This can be done in food processor.)
Roll the dough into walnut-sized balls and place on top of the rhubarb.
Bake the cobbler for 20-25 minutes until the topping is golden brown. Serve hot with yoghurt or low-fat crème fraiche.
Some products in this recipe are seasonal and so may not be available to buy online all year.
I have cooked this
0