Raspberry & Rhubarb Cobbler
Celebrate Mother's Day with a heartfelt homemade treat! This recipe combines fresh rhubarb, juicy berries, and a hint of pomegranate balsamic for a delightful surprise. Show your appreciation with every bite of this special dish, made with love for the amazing mother figure in your life.
Recipe developed by Mel, Thrive Wholesome Nutrition
Ingredients
Berries:
- 1kg Frozen Mixed Berries
- 4 Stalks of Rhubarb
- 1 Tbsp Chia Seeds
- 2 Tbsp Rich Glen Pomegranate Balsamic Reduction
- 2-3 Tbsp Water
Topping:
- 2 Cups Rolled Oats
- 1 Cup Almond Meal
- 1 Cup Roasted Hazelnuts
- ¼ Cup Macadamias
- 3 Tbsp Rice Malt Syrup
- 1 Tbsp Maple Syrup (optional)
- ¼ Cup Rich Glen Signature Extra Virgin Olive Oil
- 3 Tbsp Rich Glen Agrumato Lemon Lime Olive Oil
- 1 Tbsp Coconut Sugar
- 1 Tsp Cinnamon
Directions
- Preheat the oven to 200°C.
- Chop the rhubarb into small chunks.
- Place the rhubarb into a pan on medium heat.
- Add 2-3 tablespoons of water to ensure the rhubarb does not stick and simmers nicely.
- Once the rhubarb is soft, add the frozen berries, pomegranate balsamic, and chia seeds, then simmer for 10 minutes.
- When the berries and rhubarb are soft and the mixture is thick, turn off the heat and let the pan sit while you prepare the topping.
- To prepare the topping, place all the topping ingredients into a blender and blitz until it all comes together. The topping needs to be sticky and clump together. If you find the mixture is too dry, add more rice malt syrup until it comes together. If it’s too wet, you can add more almond meal.
- Pour the berry mixture into a large casserole dish, then place the topping mixture over the berries.
- Place it in the oven and cook for 15-20 minutes until the topping starts to brown and the berries begin to simmer around the edges.
- Once cooked, serve into bowls and top with your choice of ice cream, cream, or coconut ice cream. For an extra zesty zing, add a little drizzle of Rich Glen Agrumato Lemon Lime Olive Oil over the top enjoy!
