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  1. Preheat the oven to 350 F (160°C) and place 4-6 coffee or tea cups (or other individual dishes) on a parchment–lined baking tray (if cups are 4 oz you will get 6 desserts, if the cups are 6 oz or larger, you will get 4 desserts).
  2. Toss the strawberries and rhubarb with the sugar and cinnamon and divide this between the cups.
  3. For the cobbler, stir the flour, cornmeal, sugar, lemon or orange zest, baking powder and salt in a large bowl. Cut in the butter until a rough crumbly texture, and then stir in the milk and vanilla (the consistency will be like a thick cake batter). Dollop this on top of the fruit, leaving a few gaps for steam to escape. Sprinkle a little sugar on top of the cobblers and bake for about 30 minutes, until the filling is bubbling and the cobbler topping is cooked through when tested with a skewer. Serve the cobblers warm or at room temperature on saucers.