Ingredients
Cobbler topping
Method
1.Preheat oven to 200°C.
2.In a large saucepan, combine rhubarb, sugar and reserved peach juice. Stir over medium heat to dissolve sugar. Simmer, covered, 4-5 minutes, stirring until tender. Stir peaches through and transfer to six shallow ovenproof dishes.
3.To make cobbler topping, whisk milk, sugar, egg, syrup and butter together. Sift flour, baking powder, soda and ginger over mixture. Fold into mixture until combined.
4.Spoon evenly over fruit. Bake 15-20 minutes, until cooked. Serve warm, with cream.
You can also bake this dessert in a large ovenproof pan or dish, allowing an extra 5-10 minutes to cook.
Note