Rhubarb and yellow peach cobbler: the sweet sour taste of life

Rhubarb might be one of THE most exotic ingredients for the Chinese. For thousands of years, rhubarb,known as 'Da-Huang (literally BIG YELLOW)' has been applied in traditional Chinese medicine, the root of rhubarb was used to cure constipation.

The world-first-medical book was written by the mythical Shen Nong, which is called The Divine Farmer's Herb-Root Classic. however mythical the author was,it must have been beyond his imagination to connect Da-Huang with many delicious desserts that make westerners mouths water.

Rhubarb apple crumble, rhubarb strawberry tart, rhubarb pie--there are many recipes one can choose from to savour that retro, homey and sweet sour taste their grandmother used to cook for them for the weekends.

Our little farm has abundant harvest of rhubarb. Unlike what we normally see from the markets, our rhubarb has a very fresh greeny look.

Being Chinese, I too am 'green' when it comes to cooking rhubarb. 

Here is my recipe:-)

Rhubarb Yellow Peach Cobbler

Ingredients

Rhubarb and yellow peach filling: 

• 1/2 cup sugar
• 1 tbsp lime zest
• pinch of salt
• 1 1/2 tbs corn starch
• 1 tsp Dutch cinnamon
• 3 1/2 cups of rhubarb, sliced
• 1 whole yellow peach, diced
• 1 tsp vanilla extract
• 1 1/2 cups of orange juice (can be replaced by sweeter taste juice as well)

The Cobbler dough:

• 1 1/2 cups all purpose flour
• 3 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 50g cold butter chopped
• 1 cup plain yogurt
• 3 tbsp cold water
• 1 tsp vanilla extract

Method



Rhubarb and yellow peach filling: 

 

In a large sauce pan, heat some butter, then slow fire to caramelise the sugar, when golden and shiny, put rhubarb and yellow peaches in, cook until soft, then add cinnamon, salt and orange juice, cook for another 2-3 min. when boiling, add the diluted cornstarch, stir to combine and spooned into a heavy based tray or, as shown in the picture, divided into 4 ramekins.

The Cobbler dough:

1. combine flour, sugar, baking powder and salt in a bowl, mix until well combined, add chopped butter, use electric mixer to further combine, until batter resembles bread crumbs;

2. add yogurt, cold water and vanilla extract into the batter,until well combined. Do not over mix.



















The final touch:

1.Now, use rubber spatular to put dough on top of the rhubarb filling.

2. I add some Tim Tam crumbs on the top, just to add another layer of texture and color. It is fun to eat and look at,too.

Put the ramekins in a preheated oven, 200 degrees for 30 min.

Serve while it's hot. Yummy~~!