Rhubarb and Blackberry EVOO Cobbler
1 bunch of rhubarb (about 8 stalks), chopped into 2cm pieces
2 punnets blackberries
3 tbsp cornflour
Finely grated zest and juice of ½ lemon
1 tsp vanilla bean paste
½ tsp ground cinnamon
150g plain flour
85g fine polenta
60g brown sugar
1 tsp baking powder
¼ tsp bicarbonate of soda
80ml Bertolli Organic Gentile Extra Virgin Olive Oil
Preheat oven to 180ºC.
To make the dough, combine flour, polenta, sugar, baking powder and bicarbonate of soda with a pinch of salt. Mix well then drizzle over the milk and Bertolli Organic Gentile Olive Oil, mix until a soft dough forms.
In a bowl combine rhubarb, blackberries, cornflour, lemon zest and juice, vanilla and cinnamon. Mix well then pour into an oven-safe bowl. Take big spoonfuls of the dough and randomly dollop over the top of the fruit. Scatter generously with demerara sugar then bake for 55-60 mins until the dough is golden and crisp. Serve with vanilla ice cream.