Author: togblog

“Cobbler” Shùbhan-làir agus Rùbraib / Strawberry Rhubarb Cobbler

(Taing dhan Naidheachd Againne, iris den Chomunn Ghàidhealach Ameireaganach airson cead an reasabaidh seo a chleachdadh, agus gu h-àraidh do Janice Chan airson a cho-roinneadh!)

Chan eil rud sam bith nas fheàrr na blas sùbhan-làir agus rùbraib le chèile. Gabh tlachd air seo nuair a tha e caran blàth, le reòiteag!

Grìtheidean airson an lìonaidh-mheasan

6 cupan rùbraib, air a ghearradh ann am pìosan garbh
3 cupan sùbhan-làir, slisnichte
1 1/4 cupan siùcair
3 spàintean-bhùird min-fhlùir
1 1/2 spàintean-tì caineil
1 1/2 spàintean-tì rùsg orainseir, sgrìobte gu mìn

Grìtheidean airson aʼ mhullaich

1 1/3 cupan min-fhlùir
3 spàintean-bhùird min-choirce
3 spàintean-bhùird siùcair
1 1/2 spàintean-tì pùdair-fuine
1 1/2 spàintean-tì sòda-fuine
1/4 spàin-tì salainn
3 spàinteain-bhùird ime, fionnaraichte
1 chupa bainne (no blàthach)

Stiùiridhean
1. Teasaich an àmhainn gu 400°F.
2. Ann am bobhla mòr, measgaich le chèile na grìtheidean tioram airson aʼ mheasgachadh de mheasan (siùcar, min-fhlùir, caineal). Cuir an rùbrab, na sùbhan-làir agus an rùsg orainseir anns aʼ bhobhla agus cuir mun cuairt iad gu socair gus am bi na measan còmhdaichte gu math. Sgaoil am measgachadh gu cunbhalach air soitheach-fuine meud 13 òirlich x 9 òirlich. Bruich seo ann an àmhainn aig 400°F fad 10 mionaidean. Cuir seo an dàrna taobh.
3. Ann am bobhla mòr, measgaich le chèile grìtheidean airson aʼ mhullaich thioraim (min-fhlùir, min-choirce, siùcar, pùdar-fuine, sòda-fuine agus salann). Cleachd do
chorragan no dà sgian gus an t‑ìm a mheasgachadh a‑steach gus am bi e coltach ri peasairean beaga.
4. Cuir am bainne ris (no am blàthach) agus cuir mun cuairt e gus am bi an taois maoth. Leag le spàintean-bhùird den taois tuiteam air aʼ mheasgachadh de mheasan teth.
Bruich seo ann an àmhainn aig 400°F fad 25 mionaidean no gus an èirich e agus tha e donn-òir.
5. Leig leis fuarachadh. Bidh na measan nas tighe nuair a tha e nas fhionnaire.

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Strawberry Rhubarb Cobbler

(Thanks to Janice Chan and An Naidheachd Againne, magazine of the An Comunn Gàidhealach Ameireaganach, for permission to use this.)

Thereʼs nothing better than the taste of strawberries and rhubarb together. Enjoy this when itʼs a bit warm, with ice cream!

Ingredients for Filling

6 cups coarsely chopped rhubarb
3 cups sliced strawberries
1 1/4 cup sugar
3 tbsp flour
1 1/2 tsp cinnamon
1 1/2 tsp orange zest

Ingredients for Topping

1 1/3 cup flour3 tbsp rolled oats
3 tbsp sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
3 tbsp chilled butter
1 cup milk (or buttermilk)

Method
1. Preheat the oven to 400°F.
2. In a large bowl, combine dry filling ingredients (sugar, flour, cinnamon). Add the rhubarb, strawberries and orange zest, and toss well. Spread the mixture in a 13″ x 9″ baking dish and bake in a 400°F (c. 200°C) oven for 10 minutes and then put aside.
3. In a large bowl, combine flour, oats, sugar, baking powder, baking soda and salt. Using fingers or two knives, cut in butter until mixture resembles small peas.
4. Stir in the milk or buttermilk with a fork just until a soft dough forms. Drop by
tablespoons on top of the hot fruit filling. Bake in a 400°F (c. 200°C) oven for 25 minutes or until the topping is golden brown and has risen.
5. Allow to cool before serving. The filling will firm up when cool.

Cup measurements: If you don’t have one of these bunches of scoops for measuring in American cups, just use any container that holds 250 ml liquid instead (= 1 cup), for wet and dry ingredients. There’s also a conversion tool here: https://www.thecalculatorsite.com/cooking/cups-ml.php