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Rhubarb Cobbler Recipe 5

This recipe guides you through creating a comforting rhubarb and apple cobbler. It features a sweet-tart fruit filling, thickened to perfection, crowned with a buttery, sugary macaroon crumble. Perfect as a warm dessert, especially when paired with vanilla ice cream.
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Total Time 30 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: british
Calories: 1657.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups sliced fresh or frozen rhubarb 1-inch pieces
  • 1 large apple peeled and sliced
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon divided
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 8 macaroons crumbled
  • 1 tablespoon butter melted
  • 2 tablespoons sugar
  • Vanilla ice cream optional

Equipment

  • 1 Baking Dish 8-inch square or similar oven-safe dish
  • 1 Large Saucepan
  • 1 Small bowl For slurry and topping mixture
  • 1 Chef's Knife
  • 1 Cutting Board

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large saucepan, combine the sliced fresh or frozen rhubarb, peeled and sliced apple, 1/2 cup packed brown sugar, and 1/4 teaspoon ground cinnamon. Cook over medium heat, stirring occasionally, until the fruit begins to soften, about 5-7 minutes.
  3. In a small bowl, whisk together the 1 tablespoon cornstarch and 2 tablespoons cold water until a smooth slurry is formed.
  4. Stir the cornstarch slurry into the fruit mixture in the saucepan. Continue to cook, stirring constantly, until the mixture thickens and becomes glossy, about 1-2 minutes.
  5. Transfer the thickened fruit mixture into an 8-inch square baking dish or similar oven-safe dish.
  6. In the same small bowl, combine the 8 crumbled macaroons, 1 tablespoon melted butter, 2 tablespoons sugar, and the remaining 1/4 teaspoon ground cinnamon. Mix until well combined.
  7. Sprinkle the macaroon topping evenly over the fruit mixture in the baking dish.
  8. Bake for 20-25 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
  9. Remove from the oven and let cool slightly before serving.
  10. Serve warm, optionally with a scoop of vanilla ice cream.

Notes

1. For the fruit base, ensure rhubarb and apple are cut into uniform pieces for even cooking. Adjust the brown sugar to your preference, as rhubarb's tartness can vary. 2. When preparing the cornstarch slurry, always mix cornstarch with cold water until fully dissolved before adding to hot liquid. This prevents lumps and ensures smooth thickening. Cook until the mixture visibly thickens and becomes clear. 3. For the macaroon topping, crumble macaroons evenly. Mixing them with melted butter and sugar creates a delightful, slightly crisp texture that contrasts beautifully with the soft fruit.