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Rhubarb & raspberry cobbler
  • Ingredients
  • Nutrition
    • Method
    • Notes
    1. Step 1

      Cut rhubarb into 3cm lengths. Place in a large saucepan with the apple juice and cook over medium heat, covered, for 4-5 minutes or until the rhubarb is tender. Set aside for 15 minutes to cool.

    2. Step 2

      Add raspberries and Equal to the rhubarb, and stir gently to combine. Spoon the mixture into a 5cm deep, 17.5 x 26cm oval ovenproof dish. Set aside until required.

    3. Step 3

      Preheat oven to 200°C. To make the topping, sift the flours and cinnamon into a bowl. Rub in the Dairy Soft with your fingertips. Stir in the oats, sugar and hazelnut meal. Add the apple juice and use a round-bladed knife to mix together using a cutting motion until the mixture begins to hold together, adding a little extra juice if needed. Bring the dough together with your hands. Turn onto a lightly floured surface and knead gently until just smooth. Pat out dough evenly until 1cm thick. Use a round 5.5cm cutter to cut discs from the dough, re-rolling and cutting the scraps.

    4. Step 4

      Place the dough discs around the edge of the rhubarb mixture, slightly overlapping them and leaving the centre uncovered. Lightly brush the discs with the extra apple juice. Bake in preheated oven for 20 minutes or until the topping is golden and the fruit is bubbling at the edges. Serve warm with a dollop of the Fruche if using.

  • Method
  • Notes
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