Andrew Smyth from The Great British Bake Off served up a rhubarb and ginger cobbler for the weekend on today’s episode of Lorraine.

The ingredients for the filling are: 600g rhubarb, 75g soft light brown sugar, 2 tbsp orange juice, 1 ½ tsp cornflour, 30g unsalted butter, diced, 2 stem ginger balls, finely chopped + 1 tbsp of the syrup from the jar.

For the cobbler: 150g plain flour, 40g fine cornmeal, 1 ¼ tsp baking powder, ⅓ tsp bicarbonate of soda, 70g chilled butter, diced, 2 tbsp caster sugar, 150ml buttermilk and 1 tbsp demerara sugar.

To serve: Whipped double cream, custard or ice cream (optional).