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Method :
Preheat the
oven to 400F, Gas 6. Cook the rhubarb, sugar, and orange juice in a
covered pan until tender. Tip into an ovenproof dish. To make the
topping, mix the flour and caster sugar, then stir in enough of the
yoghurt to bind to a soft dough. Roll out on a floured surface to a 25cm
square. Mix the orange rind, demerara sugar, and ginger, then sprinkle
over the dough.
Roll up quite
tightly, then cut into about 10 slices using a sharp knife. Arrange the
slices over the rhubarb. Bake in the oven for 15-20 minutes, or until
the spirals are well risen and golden brown. Serve warm, with yoghurt or
custard. When you make
the cobbler topping, mix together just enough to form a soft, not sticky
dough. To keep it light, don't over work the dough and roll out gently.
Serves 4
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