Rhubarb Cobbler I Can Cook

# I can cook Doo-doo, doo-doo

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# Doo-doo-doo, doo-doo Doo-doo, doo-doo

# La, la-la, la, la-la

# La, la, la-la La-la-la, la-la

# Doo-doo, doo-doo

# Doo-doo, doo, doo

# Doo, doo-doo, doo, doo-doo

# Doo-doo, doo-doo

# La, la-la

# Doo-doo, doo-doo Doo, doo-doo

# I can cook! #

Hello! Great to see you.

I'm getting everything ready for the recipe we're making today.

It's going to be so, so yummy and I can't wait to make it.

Are you going to join in with the cooking too?

Oh, great!

-KNOCK AT DOOR

-A-ha! Come in.

ALL: Hello, Katy.

Hello, Rea. Hi, Marco. Hi, Ellie.

Hello, Aria. Oh, Josh, hi. Come in, come in.

Thanks for coming, everyone.

So, do you want to know what delicious recipe we're making today?

ALL: Yes.

OK, I'll tell you.

Today we're going to be cooking...

Rhubarb cobbler.

Before we get started there's something important we have to do.

-What do you think it is?

-ALL: Wash our hands!

That's right, we've got to wash our hands. Off you go.

# Roll up your sleeves

# Give your hands a wash with slippy-dippy soap

# Splish, splash, splosh

# Have you done your hands?

# Washed and dried

# Sleeves rolled up

# Apron tied

# What can you do? I can cook! #

Let's get started.

The first thing we do to make rhubarb cobbler

is make the cobbler part.

We're using Muscovado sugar. Can you say that?

THEY REPEAT

Mask-avado scooger? Never heard of that one before!

Muscovado sugar is quite dark and sticky.

A bit like wet sand at the seaside.

It comes from hot countries

like the Philippines, or Barbados, or Mauritius.

We're going to take one big tablespoon of Muscovado sugar

and put it in this bowl here, with some oats. Oh, lovely.

Great. Then we need to add some cream.

The most important thing for this part

is that we add some, but not all of our cream.

Why do you think we add some, but not all, Ellie?

-Because it might make it soggy.

-That is exactly why, Ellie.

Because it might make it soggy. Let's hold our mugs.

Ready? Go.

And stop.

You can add a little bit more than that. A bit more than a dribble.

So, mix it up.

We're making a sticky mixture that we can roll into a ball.

If you think it's sticky enough then don't add any more.

But if it's too dry then add a little bit more of the cream.

Try to mix everything so that it sticks together in a ball.

-Mine's sticky!

-Mine is.

-Great, Josh. That's exactly what we want.

You can use your hands if you want, to stick it into a ball.

That's excellent. Does anyone know what a cobbler is?

ALL: No.

It's a sweet dumpling.

-Mmm.

-Mmm. They're really delicious.

Now we've got to split it into little balls.

We want to make four or five balls that are the same size.

Shall I show you how to do it?

Split your big ball into two balls that are the same size. Like this.

Then we take one of the balls and split it into another two.

Like that. Then take the other one and split that into two.

-I'm rolling it.

-That's exactly what we need to do next.

Put the ball in your hand and roll it like this.

Until it's a really nice round shape, like a bouncy ball.

My hands are sticky.

I've got sticky hands too, look. Urgh. Sticky, sticky, sticky!

Why don't you try doing some rolling at home?

You've got your little ball and you roll, roll, roll.

Then, put your four cobblers on a plate and we'll use those later on.

Let's give our hands a wipe, everyone.

Get some of that stickiness off.

What ingredient do you think we'll need next?

What is next?

Well, let us see...

If YOU can guess what it could be.

Let me give you some clues.

The special ingredient is pink. So could it be...

Pink wool? You don't want to eat that. It would taste horrible!

Come on, we'll try again.

The special ingredient is pink

and it's long and thin.

So, could it be...

A big pink pen? We don't want to use that in our cooking!

Come on, we'll try again. For the last time.

The special ingredient is pink,

it's long and thin

and when it grows in the ground it has leaves on the end of it.

So it must be...

Rhubarb. Which is pink at the end.

We're going to need rhubarb in our rhubarb cobbler.

Let's see if we can find rhubarb in the I Can Cook Garden. Let's go.

Come on, everyone!

You can come, too. Come on.

Welcome to the I Can Cook Garden.

Where do you think we'll find rhubarb? Do you think it grows...

Out of the ground,

in the greenhouse,

or on trees?

-Greenhouse.

-Trees.

Well, the rhubarb we're looking for today grows out of the ground.

But you can grow rhubarb in the greenhouse too.

We can spot rhubarb because it has giant leaves, like this one.

I must tell you something very important.

You must not eat rhubarb leaves

because they're very bad for your tummy.

If you touch rhubarb leaves you must wash your hands afterwards

and never, ever, put any of the leaves in your mouth.

The part of the rhubarb we use for cooking is the stalk.

That's this bit.

Who wants to go on a rhubarb hunt?

ALL: Me!

First, you need to put your gloves on.

Let's go, Team Rhubarb!

-ALL: Team Rhubarb!

-Come on, then. Let's go.

Maybe over there, look!

Can you see any rhubarb?

-At the bottom.

-The bottom part looks like rhubarb because it's red,

but this is beetroot.

BOTH: We found rhubarb!

-It has a red stalk.

-Oh, yeah. That's the right one.

I'll pull out the stalks and take the leaves off

and then hand them over to you, OK?

One, two, three, rhubarb!

Just going to take the leaf off.

There we go.

One, two, three, rhubarb! Oh!

Aria, what colours can you see in your rhubarb stalk?

-Red, green and white.

-And a little bit of pink.

-Now we've got our rhubarb, shall we go back to the kitchen?

-ALL: Yes.

We've got our rhubarb from the garden

and I've cut it into smaller pieces.

Let's put some rhubarb into our dish.

You can't make rhubarb cobbler without rhubarb, can you?

You need to cut it before you put it in your bowl.

You're right, we've got to cut it first.

We cut our rhubarb into big chunks.

To do this, we use our scissors.

But remember, be safe with scissors.

-Everyone knows, you point them down towards your...

-ALL: Toes.

That's it, your toes.

Snip off the end, because we don't want that part.

It's not very nice to eat.

Cut it off and put it to the side.

Then snip them into chunks...

..That are about that big.

What noise does it make when you cut it?

-A crunchy sound.

-Can you make the sound?

-HE CUTS HIS RHUBARB

-That's right, it goes crunch!

Can you do that? Crunch.

Can everyone pretend to be a rhubarb?

Look at that! It's because it's tall and straight, like this.

-How would a rhubarb talk?

-Crunch.

-Crunch, crunch, crunch.

Can you pretend to be a rhubarb, like us?

Crunch, crunch, crunch.

Don't forget to do some snippy fingers with us at home.

Get your scissors and snip, snip, snip.

Brilliant.

Next, we spoon the rest of the Muscovado sugar over the rhubarb

to sweeten it.

So take your spoon.

That's it. Sprinkle it all over.

That's it. You can mix it about a bit, if you want.

Then we pour some orange juice on top of our rhubarb and sugar.

-This is going to keep it juicy.

-Do you pour all of it?

-Yes.

-Shall we pour together?

-Around the sides?

-All over.

One, two, three, pour!

-I did it!

-That's it, just like that.

Mix the rhubarb and the sugar and the orange juice together.

Now we can put our cobblers on top of the rhubarb.

They're like little footballs.

The very last thing we have to do is sprinkle some demerara sugar on top.

-How is different to the muscovado sugar?

-It looks sandier.

And it's a bit lighter. Don't you think?

So we need to get our pinching fingers out, pinch, pinch, pinch.

We sprinkle it all over our rhubarb cobbler.

Sprinkle, sprinkle, sprinkle.

This is going to give an extra crunch to our cobblers.

-Can we put it all in?

-Of course you can.

And that's it. You've made it!

You put all the ingredients together for your rhubarb cobbler

all by yourself.

So let's put our rhubarb cobblers in the oven.

But remember, the oven is hot, so don't go near.

Ask a grown-up to help you here.

Come on, everyone. Let's put them in.

Thanks, Aria.

While we wait for our rhubarb cobblers,

-there's one thing left to do. What do you think it is?

-ALL: Wash up!

-That's right. We've got to wash everything up. Off you go.

# Now we've cooked

# Let's wash up

# Stack the plates and the bowls on top

# Dishes and spoons

# Splish, splash, splosh

# Having fun while we tidy and wash

# Dishes and spoons

# Splish, splash, splosh

# Having fun while we tidy and wash. #

Can you remember some of the things that we've done today? We've...

Measured.

Rolled.

Sprinkled.

Mixed.

-And...

-Snipped.

We've been very busy.

I've turned the oven off

and I'm about to take our rhubarb cobblers out.

The food is nearly ready to eat.

So let's lay the table and take a seat.

While I let the food cool down so it's safe to eat,

let's play a guessing game.

What can you see? Keep on looking.

Say when you know what we used in our cooking.

It can be large and small.

It has a long handle and a rounded end.

And it can be used for measuring and stirring.

Do you know what it is?

That's right, it's a spoon.

Which we used to measure the sugar for our rhubarb cobbler.

Did you guess? Well done!

And here they are, all ready to eat.

You've cooked your very own rhubarb cobblers.

-That's nice.

-It looks great.

-What do you think of that?

-Tasty.

-I think it's definitely tasty.

-And it smells nice.

-It does.

-Are you ready for yours, Josh?

-Yes.

-One, two, three...

Blast off!

We've done the cooking, now let's do some eating!

Oh! Mine's all pink! Look!

Mine's really pink.

-The rhubarb tastes nice inside.

-It's nice and juicy.

-What made it juicy, Marco?

-The orange juice.

-You're right.

If we could put any other fruit in our rhubarb cobbler,

what would we put in?

Pears.

We could make a pear cobbler! Yeah.

If you could make it for anyone in the whole world,

-who would you make it be?

-My friends and my parents.

-Your friends and parents.

-Yes.

-Aw, that's kind.

So what can you do?

ALL: I CAN COOK!

And remember that you can cook too!

If you'd like to have a go at today's recipe,

you can find it on our website.

-What was you favourite part of the cooking, Rea?

-Being with you.

Thank you. What was yours, Ellie?

-All of it.

-It was a pretty good recipe, wasn't it?

You've all done so well. You're brilliant.

# I can cook. #