Rhubarb Cobbler I Can Cook


Rhubarb Cobbler

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# I can cook Doo-doo, doo-doo

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# Doo, doo-doo

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

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

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

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# Doo-doo, doo-doo

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# Doo-doo, doo, doo

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

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# Doo-doo, doo-doo

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# La, la-la

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

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# I can cook! #

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Hello! Great to see you.

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

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

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Are you going to join in with the cooking too?

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Oh, great!

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-KNOCK AT DOOR

-A-ha! Come in.

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ALL: Hello, Katy.

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

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

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Thanks for coming, everyone.

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

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ALL: Yes.

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OK, I'll tell you.

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Today we're going to be cooking...

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Rhubarb cobbler.

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

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-What do you think it is?

-ALL: Wash our hands!

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

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# Roll up your sleeves

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# Give your hands a wash with slippy-dippy soap

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# Splish, splash, splosh

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# Have you done your hands?

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# Washed and dried

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# Sleeves rolled up

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# Apron tied

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# What can you do? I can cook! #

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Let's get started.

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The first thing we do to make rhubarb cobbler

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is make the cobbler part.

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

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THEY REPEAT

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

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Muscovado sugar is quite dark and sticky.

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A bit like wet sand at the seaside.

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It comes from hot countries

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like the Philippines, or Barbados, or Mauritius.

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

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

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Great. Then we need to add some cream.

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The most important thing for this part

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

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

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-Because it might make it soggy.

-That is exactly why, Ellie.

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

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Ready? Go.

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And stop.

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

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So, mix it up.

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

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

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

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

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-Mine's sticky!

-Mine is.

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

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

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

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ALL: No.

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It's a sweet dumpling.

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-Mmm.

-Mmm. They're really delicious.

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

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

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Shall I show you how to do it?

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

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

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

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-I'm rolling it.

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

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

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

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My hands are sticky.

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

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

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

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

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Let's give our hands a wipe, everyone.

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Get some of that stickiness off.

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What ingredient do you think we'll need next?

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What is next?

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Well, let us see...

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If YOU can guess what it could be.

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Let me give you some clues.

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

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

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Come on, we'll try again.

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The special ingredient is pink

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and it's long and thin.

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So, could it be...

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

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

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The special ingredient is pink,

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it's long and thin

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

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So it must be...

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Rhubarb. Which is pink at the end.

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

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

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Come on, everyone!

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You can come, too. Come on.

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Welcome to the I Can Cook Garden.

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

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Out of the ground,

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in the greenhouse,

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or on trees?

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-Greenhouse.

-Trees.

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

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But you can grow rhubarb in the greenhouse too.

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

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I must tell you something very important.

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You must not eat rhubarb leaves

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because they're very bad for your tummy.

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If you touch rhubarb leaves you must wash your hands afterwards

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

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

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That's this bit.

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Who wants to go on a rhubarb hunt?

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ALL: Me!

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First, you need to put your gloves on.

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Let's go, Team Rhubarb!

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-ALL: Team Rhubarb!

-Come on, then. Let's go.

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Maybe over there, look!

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Can you see any rhubarb?

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-At the bottom.

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

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but this is beetroot.

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BOTH: We found rhubarb!

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-It has a red stalk.

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

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

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and then hand them over to you, OK?

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One, two, three, rhubarb!

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Just going to take the leaf off.

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There we go.

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One, two, three, rhubarb! Oh!

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

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-Red, green and white.

-And a little bit of pink.

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

-ALL: Yes.

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We've got our rhubarb from the garden

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and I've cut it into smaller pieces.

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Let's put some rhubarb into our dish.

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

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

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

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We cut our rhubarb into big chunks.

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To do this, we use our scissors.

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But remember, be safe with scissors.

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

-ALL: Toes.

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That's it, your toes.

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

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It's not very nice to eat.

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Cut it off and put it to the side.

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Then snip them into chunks...

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..That are about that big.

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What noise does it make when you cut it?

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-A crunchy sound.

-Can you make the sound?

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-HE CUTS HIS RHUBARB

-That's right, it goes crunch!

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Can you do that? Crunch.

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Can everyone pretend to be a rhubarb?

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

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-How would a rhubarb talk?

-Crunch.

-Crunch, crunch, crunch.

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Can you pretend to be a rhubarb, like us?

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Crunch, crunch, crunch.

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

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Get your scissors and snip, snip, snip.

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Brilliant.

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

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to sweeten it.

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So take your spoon.

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That's it. Sprinkle it all over.

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

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

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-This is going to keep it juicy.

-Do you pour all of it?

-Yes.

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-Shall we pour together?

-Around the sides?

-All over.

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One, two, three, pour!

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-I did it!

-That's it, just like that.

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

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

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They're like little footballs.

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

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-How is different to the muscovado sugar?

-It looks sandier.

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

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

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We sprinkle it all over our rhubarb cobbler.

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Sprinkle, sprinkle, sprinkle.

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

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-Can we put it all in?

-Of course you can.

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

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You put all the ingredients together for your rhubarb cobbler

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all by yourself.

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

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

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Ask a grown-up to help you here.

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

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Thanks, Aria.

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While we wait for our rhubarb cobblers,

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

-ALL: Wash up!

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

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# Now we've cooked

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# Let's wash up

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# Stack the plates and the bowls on top

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# Dishes and spoons

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# Splish, splash, splosh

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# Having fun while we tidy and wash

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# Dishes and spoons

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# Splish, splash, splosh

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# Having fun while we tidy and wash. #

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

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Measured.

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Rolled.

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Sprinkled.

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Mixed.

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-And...

-Snipped.

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We've been very busy.

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I've turned the oven off

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

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The food is nearly ready to eat.

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

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

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let's play a guessing game.

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What can you see? Keep on looking.

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Say when you know what we used in our cooking.

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It can be large and small.

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It has a long handle and a rounded end.

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And it can be used for measuring and stirring.

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Do you know what it is?

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That's right, it's a spoon.

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

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Did you guess? Well done!

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And here they are, all ready to eat.

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You've cooked your very own rhubarb cobblers.

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-That's nice.

-It looks great.

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-What do you think of that?

-Tasty.

-I think it's definitely tasty.

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-And it smells nice.

-It does.

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-Are you ready for yours, Josh?

-Yes.

-One, two, three...

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Blast off!

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

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Oh! Mine's all pink! Look!

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Mine's really pink.

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-The rhubarb tastes nice inside.

-It's nice and juicy.

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-What made it juicy, Marco?

-The orange juice.

-You're right.

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

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what would we put in?

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Pears.

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We could make a pear cobbler! Yeah.

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

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-who would you make it be?

-My friends and my parents.

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-Your friends and parents.

-Yes.

-Aw, that's kind.

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So what can you do?

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ALL: I CAN COOK!

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And remember that you can cook too!

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

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you can find it on our website.

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

-Being with you.

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Thank you. What was yours, Ellie?

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-All of it.

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

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

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# I can cook. #

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