Rhubarb & Raspberry Cobbler

By á-175130

Ingredients

• 1 Rhubarb - cut into 3cm lengths
• 1 cup(s) Castor sugar
• 1 cup(s) Raspberries (fresh or frozen)
• 1 cup(s) Water
• 1 cup(s) SR Flour
• 1 cup(s) Castor sugar
• 100 grams Unsalted butter - cubed
• 1 teaspoon(s) Vanilla essence
• 1 cup(s) Milk
• 1 cup(s) Dessicated coconut
• 1 cup(s) Almond meal

Preparation

Step 1

Pre-heat oven to 180°C for 15 minutes.
•Place rhubarb, raspberries, sugar and water into sauté pan, cook over medium heat until just boiling. Remove from heat. Set aside.
•To make cobbler, place flour & sugar in a large bowl. Rub in butter with fingers until mixture resembles bread crumbs. Gradually stir in vanilla and milk until just combined.
•Fold through coconut and almond meal.
•Place tablespoonfuls mixture evenly over the rhubarb.
•Bake for 25 minutes or until skewer inserted into the middle of the pastry top comes out clean.
•Dust with icing sugar and serve with cream or ice cream.