Dessert

Strawberry and rhubarb cobbler

Name: Strawberry and rhubarb cobbler
Yield: 8
Ingredients: 400g strawberries, hulled, halved; 500g rhubarb, cut into 2cm pieces; 170g brown sugar; 50.00 ml cornflour; 1 vanilla bean, split, seeds scraped; Finely grated zest and juice of 1 orange; Pure (thin) cream, to serve; 450g self-raising flour; 110g thick Greek-style yoghurt; 80g brown sugar; 3 eggs; 150ml extra virgin olive oil

1 rating

Jump to recipe

by Silvia Colloca

Cook and author

Jun 03, 2016

This super-easy dessert is light on ingredients and simple to make – just add cream!

400g strawberries, hulled, halved
500g rhubarb, cut into 2cm pieces
3/4 firmly packed cup (170g) brown sugar
2 1/2 tbs cornflour
1 vanilla bean, split, seeds scraped
Finely grated zest and juice of 1 orange
Pure (thin) cream, to serve

Cobbler Topping

3 cups (450g) self-raising flour
110g thick Greek-style yoghurt
1/3 firmly packed cup (80g) brown sugar
3 eggs
150ml extra virgin olive oil

Method

1.

Preheat the oven to 180°C. Combine the strawberries, rhubarb, sugar, cornflour, vanilla pod and seeds, and orange zest and juice in a 20cm x 30cm ovenproof dish and set aside for 30 minutes to soften.
2.

For the topping, place all ingredients in a food processor and whiz until smooth. Remove vanilla pod from strawberry mixture, then dollop the batter over the fruit.
3.

Bake for 30-35 minutes until golden and cooked through. Cool slightly. Serve cobbler with cream.