BLUEBERRY CRANBERRY AND RHUBARB COBBLER
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 MIX2 cups blueberries
8 rhubarb sticks, cut into 5cm sticks 2/3 cup castor sugar 2 tsp vanilla paste |
DIRECTIONSPreheat 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. |