Rhubarb and Cinnamon Cobbler, winter.

Winter means long jackets, too many layers, taking them off them putting them on again, then taking them off, yet again. It means head colds and snuffles and having to wake up while its still dark. Frozen fingertips and toes, but with the reward of frosty nights where your breath clouds as you speak. Where you can eat hearty warming fare and still top it all off with ice-cream, because such frozen desserts know no season.

I love Winter. It reminds me of holidays to the northern hemisphere, ducking into shops and restaurants in Harbin to escape the brutal cold. The joy of seeing snowflakes fall on Beijing, eating street snacks in Kaifeng and staying just one more day to sample all on offer. I love the cosiness that the cold produces, as well as the produce. With the loss of shorts weather we gain fennel, brussels sprouts, quince and rhubarb. Another great thing about winter? Puddings, sticky date, rice pudding, apple crumble and this one, rhubarb and cinnamon cobbler. Topped with pastry instead of crumble, this dessert is comforting and warming, the perfect winter companion.

Rhubarb and Cinnamon Cobbler

Adapted from Gourmet Traveller

Filling
400 gm rhubarb
3 pink lady apples, peeled, cored and cut into wedges
½ cup raw sugar
40g honey
2t cornflour
1 lemon, juiced

Buttermilk and cinnamon pastry
1 cup self-raising flour
30g raw sugar
1½ t ground cinnamon
50 gm butter, coarsely chopped
90 ml buttermilk, (or milk mixed with lemon juice)

To prepare rhubarb: Wash it really well, drain and cut into 2cm lengths. Mix together with the rest of the filling ingredients and place in one large ovenproof dish or some individual ones. This recipe is great because you can vary the amount of filling to the pastry topping as you please.

To prepare the pastry: Mix the flour, sugar, cinnamon and a little salt, the rub the butter in, being careful to use just the tips of your fingers. When this mixture resembles fine breadcrumbs stir through the buttermilk and mix to form a rough dough. Turn out onto a clean and floured bench and knead lightly until mixture comes together. Roll pastry out until its about 1/2 a cm thick (it will rise in the oven) and cut into rounds, I used a wine glass but you could use a pastry cutter. Place rounds overlapping over the top of your fruit mixture and brush with a little extra milk/buttermilk. Cook for about 40 minutes in pre-heated oven until fruit has softened and the pastry is golden. Serve warm or cold with cream.