Rhubarb, black­berry and toasted co­conut cob­bler

donna hay - - Fresh + Light Extract -

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 flaked co­conut and top with frozen co­conut yo­ghurt to serve. SERVES 4.

+ Frozen co­conut yo­ghurt is avail­able from selected su­per­mar­kets and spe­cialty food stores.

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