Rhubarb, blackberry and toasted coconut cobbler
500g rhubarb, thinly sliced
1½ cups (225g) frozen blackberries, thawed
⅓ cup (75g) raw caster (superfine) sugar, plus ⅓ cup (75g), extra ½ cup (125ml) apple juice
1 teaspoon vanilla extract
1 cup (130g) white spelt flour
3 teaspoons baking powder
¼ cup (30g) almond meal (ground almonds)
50g cold unsalted butter, chopped
1 cup (250ml) buttermilk
1½ cups (75g) flaked coconut toasted flaked coconut, to serve store-bought frozen coconut yoghurt+, to serve Preheat oven to 180°C (350°F). Place the rhubarb, blackberries, sugar, apple juice and vanilla in a medium bowl and mix to combine. Place the mixture in a 30cm (2-litre- capacity) ovenproof dish and set aside.
Place the f lour, baking powder, almond meal, butter and extra sugar in a medium bowl and rub the mixture together with your fingers to combine. Add the buttermilk and 1 cup (50g) of the flaked coconut and mix until just combined. Spoon the topping over the rhubarb mixture and sprinkle with the remaining coconut. Place on a baking tray and cook for 40 minutes or until golden and cooked through. Sprinkle with toasted f laked coconut and top with frozen coconut yoghurt to serve. SERVES 4.
+ Frozen coconut yoghurt is available from selected supermarkets and specialty food stores.