Berry and Rhubarb Cobbler
Cook Time 45 mins
Servings 6
Ingredients
2 stalks of rhubarb, trimmed, washed and cut into 2 cm pieces
600g mixed fresh berries (raspberries, blueberries, strawberries)
½ cup caster sugar
Pinch of salt
½ tsp clove
½ tsp cinnamon
Zest of 1 lemon
1 tbsp cornflour
Biscuit topping
330g of Lighthouse Biscuit, Pastry & Cake Plain Flour
110g caster sugar
2 tsp baking powder
¼ tsp baking soda
30g hazelnut meal (or finely chopped hazelnuts)
Pinch of cinnamon
Pinch of salt
210g of butter, cold
2 tbsp sour cream
2 tbsp Demerara
Method
Pre heat the oven to 200C.
In a large bowl mix together the ½ cup of sugar, salt, spices, lemon and cornflour. Add the berries and rhubarb and carefully mix together so you do not break the berries up too much. Place in a medium to large baking or gratin dish and bake for 10 minutes.
For the topping, combine of dry ingredients in a bowl. Make a well in the centre and add the butter and cream. Using your hands, make a crumble, then keep working the mixture into a dough. Divide into 6-8 equal balls. Remove the berry bake from the oven and place the dough pieces on top, leaving a small space between each. Sprinkle with Demerara sugar and bake for 20 minutes. Serve cobbler with vanilla ice cream.