Maple-Rhubarb Cobbler

Maple-Rhubarb Cobbler
  • 6 servings
  • 0:35 Preparation
  • 0:15 Cooking
  • 0:50 Total Time

Ingredients

Add all
  • 1 2/5 lb
    (600 g)

    fresh or frozen rhubarb stalks

  • 1/2 cup
    (1/2 g)

    sugar

  • 3 Tbsp.
    (45 mL)

    sugar for the batter

  • 2/3 cup
    (170 mL)

    Maple syrup

  • 1 Tbsp.
    (15 mL)

    Maple syrup for Chantilly cream

  • 1 Tbsp.
    (15 mL)

    maple sugar to decorate

  • 2 pinches

    ground star anise

  • 1 1/2 cup
    (375 g)

    flour

  • 5 Tbsp.
    (75 g)

    ground almonds

  • 1 Tbsp.
    (15 mL)

    sliced almonds

  • 1 1/2 tsp.
    (8 mL)

    baking powder

  • 3/4 cup
    (200 g)

    unsalted butter, softened

  • 1 Tbsp.
    (15 mL)

    unsalted buter, to butter dish or ramekins

  • 8 Tbsp.
    (120 mL)

    whipping cream

  • 1/2 cup
    (125 ml)

    whipping cream for Chantilly cream

Preparation

Wash rhubarb.

Trim and chop stalks.

Drain rhubarb.

In a bowl, combine drained rhubarb with 1 pinch star anise and 2/3 cup (150 mL) maple syrup.

Butter baking dish or ramekins. Add rhubarb.

Preheat oven to 375°F (190°C).

Chantilly cream:

Whip 1/2 cup (125 mL) cream with 1 Tbsp. (15 mL) maple syrup together. Refrigerate.

Put flour, ground almonds, sugar, 1 pinch star anis and baking powder in the bowl of a food processor.

Blend. Add softened butter and 3 Tbsp. (45 mL) whipping cream and process again just until blended.

Spoon dough over rhubarb in ramekins or baking dish.

Sprinkle with maple sugar and sliced almonds.

Bake for about 15 minutes.

Serve warm with Chantilly cream and another sprinkling of maple sugar.

Source: Metro