BLUEBERRY CRANBERRY AND RHUBARB COBBLER

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INGREDIENTS (MAKES 2)

2 cups self raising flour

200g Ashgrove butter

2/3 cup castor sugar

2/3 cup buttermilk

2/3 cup cranberries

handful of slivered almonds

Ashgrove cream to serve

RHUBARB MIX

2 cups blueberries

8 rhubarb sticks, cut into 5cm sticks

2/3 cup castor sugar

2 tsp vanilla paste

DIRECTIONS

Preheat oven to 160-170 degrees.

Add the flour, sugar and butter to a food processor and combine until bread crumb consistency is formed. Pulse in the buttermilk and then the cranberries. Set aside.

Mix the blueberries, rhubarb, sugar and vanilla in a bowl. Transfer the mixture into 2 roasting trays. Add a couple of spoonfuls of the dough into each tray and sprinkle the almonds on top. Bake in the oven for 35-40 minutes. Serve with cream.