Rhubarb and Blackberry EVOO Cobbler

1:15 Easy 12345

Serves 6

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

DOUGH
150g plain flour
85g fine polenta
60g brown sugar
1 tsp baking powder
¼ tsp bicarbonate of soda
125ml milk
80ml Bertolli Organic Gentile Extra Virgin Olive Oil
Demerara sugar
Sea salt

METHOD

STEP 1

Preheat oven to 180ºC.

STEP 2

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.

STEP 3

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.