Rhubarb and orange cobbler.

Rhubarb cobbler.

Filling:
800 g rhubarb cut into 5cm
150g caster sugar
grated zest from 2 orange
juice from 2 orange
Topping:
150 g  self-raising flour
75 g caster sugar
½ teaspoon baking powder
2 tsp demerara sugar
50 g softened butter
75 ml milk

In a shallow baking dish (I use my 20x30cm Pyrex dish), mix the rhubarb with sugar, half of orange zest and all thjuice. Leave to macerate.

Preheat the oven to 180 degrees Celsius .

To make the topping, mix the dry ingredients together, then cut in the butter using two knives or your fingers until it resembles coarse crumbs.

Stir in the milk and ½ zest with a fork until dough clings together when grabbed with your hand. If too dry, add a little more milk, until all the flour is moist enough to cohere.

Roll out the dough into about 1 cm  thick and cut out rounds using the cutter.

Arrange the scones on top of the rubab, sprinkle with the demerara sugar.

Bake until the fruit is cooked and bubbling around the edges and the topping is golden brown, about 30-40 minutes.