Try this Italian strawberry and rhubarb cobbler

STRAWBERRY AND RHUBARB COBBLER

Try this Italian strawberry and rhubarb cobbler, it's to die for! This super easy dessert is light on ingredients and easy to make, just add cream!

INGREDIENTS

• 400g strawberries, hulled, halved
• 500g rhubarb, cut into 2cm pieces
• 3/4 firmly packed cup (170g) brown sugar
• 21/2 tbs cornflour
• 1 vanilla bean, split, seeds scraped
• Finely grated zest and juice of 1 orange
• Pure (thin) cream, to serve
• 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.