Dessert Recipe: Sunday Potts Point's Rhubarb, Blood Orange and Fireball Cobbler

What's better than a cobbler? Crunchy on top and sweet and juicy in the centre, in our books there's nothing better. The legends from Sunday Potts Point have put together the perfect soul-warming dessert laced with Fireball (because all 2021 recipes should be packed with alcohol.). 

You can pick one up from one of our favourite takeaway spots, Sunday Potts Point, for a limited time only, or, you could be very impressive and make your own!

Here's everything you need to make the delicious Sunday Potts Point rhubarb, pear, blood orange cobbler with smooth Fireball butterscotch sauce. 

Cobbler Filling Ingredients:

60ml Fireball Cinnamon Whisky

200g rhubarb (peeled and cubed)

½ blood orange (peeled and diced)

½ pears (peeled, de-cored and diced)

⅛ tsp allspice

75g brown sugar

⅛ tsp vanilla essence

2g pinch kosher salt

Cobbler Topping Ingredients:

50g butter

50g self-raising flour

25g sugar

1 egg

⅛ tsp ground cinnamon

Fireball Butterscotch Sauce Ingredients:

90ml Fireball Cinnamon Whisky

75g brown sugar

75g heavy cream

75g unsalted butter (diced)

2g smoked salt

Rhubarb, Pear, and Blood Orange Cobbler Filling Method:

1. Place all ingredients into a heavy based pot. Whack on the lid and bring to the boil with a lid on.
2. Simmer for 7 mins and set aside.
3. Allow to cool before placing the mixture into a baking dish.

Cobbler Topping Method:

1. Place butter, flour and sugar in a food processor and blend until dandy consistency.
2. Add egg and cinnamon and blend until completely combined.
3. Take mixture out of the processor and place onto baking paper, roll into a sausage shape and place into the freezer until ready to cook.

Fireball Butterscotch Sauce Method:

1. Place brown sugar and cream into a saucepan and bring to the boil.
2. Reduce by 1/3 then add Fireball and reduce by 1/3 again.
3. Cool down mixture by about 25% and then blend in butter and salt.

Putting it all together! Final Steps:

1. Preheat the oven to 180 degrees Celsius.
2. Slice cobbler top into 1cm discs and place 6 pieces on top of rhubarb mix.
3. Bake cobbler for 25-30 mins.
4. Allow to rest for 10 mins and dust with icing sugar.
5. To serve, take a generous spoon of cobbler and place on a plate or bowl. Pour over butterscotch sauce.
6. Best served with either vanilla ice cream or whipped double cream.

Serves two (or one very hungry person!). 

Keen to keep cooking up a storm? Check out our favourite autumn recipes and a show-stopping tiramisu recipe.