Berry and Rhubarb Cobbler

Cook time 45 mins
Servings 6


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

Berry and Rhubarb Cobbler


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.