Rhubarb and Blackberry EVOO Cobbler | Bertolli Olive Oil

Ingredients

• 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
• 125ml milk
• 80ml Bertolli Organic Gentile Extra Virgin Olive Oil
• Demerara sugar
• Sea salt