Instructions: Place the rhubarb in a pan with the caster sugar and the water. Bring to the boil over a moderate heat, and cook until the rhubarb is softened, draining off excess liquid.

Divide this rhubarb mixture between 6 individual ramekin dishes, then divide the raspberries equally between the 6 as well.

Top with a spoonful of the mascarpone cheese and set to one side whilst making up the cobbler mixture.

Preheat the oven to 200 C, 400 F, Gas Mark 6.

To make the cobbler topping; sift together the self raising flour, baking powder and salt in a bowl. Add the demerara sugar and grated orange zest then stir in the orange juice, melted butter and milk. Mix to combine.

Carefully place a spoonful of the mixture on top of the fruit and mascarpone base and cook for 20-25 minutes until the filling is bubbling and the cobbler topping is golden brown. Allow to cool slightly then serve.

NOTES : A lovely combination of rhubarb and raspberries with mascarpone cheese and firm cobbler topping.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.