• 1 1/2 cups self-rising flour
  • 1/3 cup unsalted butter
  • 2/3 cup milk
  • 2 lbs. rhubarb, trimmed and chopped
  • 1/2 tsp. ground ginger
  • 1 tsp. water
  • 1/4 cup superfine sugar
  • 2/3 cup heavy cream
  • 1 tbs. soft brown sugar


Preheat the oven to 425 degrees F. Sift the flour into a bowl, then rub in 1/4 cup of the butter until the mixture resembles breadcrumbs. Stir in the milk to make a smooth dough, then roll out on a lightly floured counter. Stamp out eight 2-inch rounds, then place the scones on a greased baking sheet, and bake for 10 minutes.

Meanwhile, put the rhubarb into a pan with ginger, water and superfine sugar. Cook over a low heat for 10 minutes or until soft.
Split the scones, and spread with the remaining butter. Arrange around the edge of the dish. Pour the cream into the center, then sprinkle the brown sugar over. Cook under a hot broiler for 3-4 minutes. Serve.

Serves 4

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Submitted 6/13/05.
Source: The Fruit Cookbook
Submitted By: Rick Smith
Rhubarb Cobbler