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Rhubarb & raspberry cobbler
Rhubarb & raspberry cobbler
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Ingredients:
  • 2 bunches (about 900g) rhubarb, leaves discarded, washed, drained
  • 60ml (1/4 cup) apple juice (no added sugar)
  • 1 300g pkt frozen raspberries, thawed following packet directions
  • 20.00 gm Equal Spoonful (or to taste)
  • 10.60 gm apple juice (no sugar added), extra, to brush
  • 2 200g containers French Vanilla Light Fruche (optional)
  • 75g (1/2 cup) white self-raising flour
  • 80g (1/2 cup) wholemeal self-raising flour
  • 20.00 gm low-fat dairy spread
  • 25g (1/4 cup) rolled oats (Uncle Tobys brand)
  • 32.00 gm brown sugar
  • 16.00 gm hazelnut meal
  • 125ml (1/2 cup) apple juice (no sugar added), approximately
Instructions:
  • Chop rhubarb into 3cm pieces and combine with apple juice in a large saucepan. Cook covered over medium heat for 4-5 minutes until rhubarb is tender. Allow to cool for 15 minutes before serving.
  • Gently mix in raspberries and Equal with the rhubarb. Transfer the mixture into a 5cm deep, 17.5 x 26cm oval ovenproof dish. Keep aside for later use.
  • Preheat the oven to 200°C. Make the topping by sifting the flours and cinnamon into a bowl. Mix in the Dairy Soft using your fingertips. Add the oats, sugar, and hazelnut meal. Pour in the apple juice and use a round-bladed knife to cut and mix until the mixture starts coming together, adding more juice if necessary. Shape the dough with your hands, then transfer it to a lightly floured surface and knead gently until smooth. Flatten the dough to 1cm thickness. Use a 5.5cm cutter to make discs, re-roll and cut any remaining dough scraps.
  • Arrange the dough discs around the edge of the rhubarb mixture, slightly overlapping and leaving the center bare. Brush the discs lightly with extra apple juice. Bake in the preheated oven for 20 minutes or until the topping is golden and the fruit bubbles at the edges. Serve warm with a dollop of Fruche, if desired.

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