Rhubarb & apple cobbler
For the dough
Preheat the oven to 220°C/425°F/Gas mark 7.
Cut the rhubarb into 2cm/1in lengths. Peel, core, quarter and slice the apple. Mix together the rhubarb, apples, sugar, flour, cornflour, ginger, butter and orange zest. Put the mixture in a 25cm/10in shallow ovenproof dish, and set aside.
To make the dough, sift the flour, baking powder and salt into a bowl. Rub in the softened butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar and buttermilk. Spoon the dough onto the rhubarb and apple mixture in small mounds, making sure that it does not completely cover the fruit. Mix the cream with the Demerara sugar, and drizzle on the top.
Put the dish on a baking tray, and bake for 10 minutes. Reduce the heat to 190°C/375°F/Gas mark 5 and bake for a further 20–30 minutes until puffed and brown, and the fruit is just soft. Remove from the oven and leave to stand for 10 minutes, then serve warm with cream.