Fruit Filling

• 400g rhubarb
• 1 orange
• 1 teaspoon vanilla bean paste
• 50g soft brown sugar
• 300g strawberries
• 100g blueberries
• 2 tablespoons corn flour

Cobbler Topping

• 150g self raising flour
• 100g unsalted butter
• 50g fine golden sugar
• 100g plain yoghurt
• 1 tablespoon oats
• 20g demerara sugar

1. Preheat the oven to 170° fan.
2. Cut the rhubarb and add it to a pan with the juice and orange peel. Add the vanilla and sugar and heat over a high heat for 2–3 minutes.
3. Chop the strawberries and add them to a large baking dish along with the blueberries and cornmeal. Add the rhubarb and juices and mix gently.
4. For the cobbler, put the flour in a bowl with the butter and rub with your fingers until it resembles coarse breadcrumbs. Add the sugar and oats and mix. Pour in the yoghurt and bring the mixture together using a knife.
5. Roll pieces of the cobbler mixture into balls of different sizes and place them on top of the fruit. Sprinkle with Demerara sugar and oats and bake for 35–40 minutes until the juices are bubbling and the cobbler topping is golden brown. Serve with cream or ice cream.

Recipe by Michelle Evans-Fecci for Prynhawn Da

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