Rhubarb and Blackberry EVOO Cobbler
Make a delicious rhubarb and blackberry EVOO cobbler in 75 minutes. This easy recipe blends tart rhubarb, sweet blackberries, and extra virgin olive oil.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bertollioliveoil.com.au.
Cooking tools:
- Kitchen scale
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Baking dish
- Measuring spoon
- Measuring cup
- Microplane
- Citrus press
- Spoon
- Serving bowl
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
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