Rhubarb brown sugar cobbler

Heat the oven to 200C/fan 180C/gas 6. Put the rhubarb into a 20cm x 30cm baking dish with the light brown sugar, lemon juice and cornflour, and toss. Cover with foil and roast for 15 minutes until the rhubarb is soft.

Meanwhile, to make the cobbler, tip the flour, sugar and butter into a food processor with a pinch of salt. Pulse until the butter has mixed into the flour, then add the crème fraîche and pulse again. Add 1-2 tbsp of cold water to the mixture, pulsing until a dough forms. Roll the dough out on a lightly floured worksurface to a rough 20cm x 30cm rectangle, then use an 8cm round cutter to cut circles from the dough, re-rolling the offcuts to minimise waste.

Remove the foil from the baking dish and dot the cobble circles all over the dish, overlapping some, and leaving a few gaps at the sides for the syrup to bubble up. Sprinkle with the demerara sugar and return to the oven for 20 minutes or until the top is golden brown.

Spoon into bowls and serve with the cream for pouring over.