Hearty healthy breakfast and brunch are definitely my kinds of the meal I love to have on a relaxed weekend. You cook up a batch and then just dig in bit by bit all day, but at the same time keeping the whole idea about relaxing and enjoying the food right in place. Traybakes, cobblers, pies are the best bet you can go for any day if you also like the idea I just spoke about. So a couple of weeks past, I made this very delicious, fruity Rhubarb Raspberry Cobbler, which was full of so many good ingredients that you would not feel guilty eating it at all at the same time calling it a full-fledged dessert of its own kind. And it speaks volume about the goodness of fresh seasonal produce. Since here in down under, we are kind of moving into mid-summer from the spring season, the markets are flooded with all different sorts of spring produce including berries and rhubarb. And what could be the better time to make use of nature’s bounty when it is available in abundance. If I tell you about this cobbler, it is loaded with all different kinds of seeds, grains and is void of refined sugar. So you could eat it at breakfast, lunch or dinner…haha! No, I am not kidding, go see the recipe, give it a try and thank me later!
Rhubarb Raspberry Cobbler
Rhubarb Raspberry Cobbler
Ingredients
- 500 gm rhubarb thinly sliced
- 100 gm frozen raspberries thawed
- 1/3 cup honey
- 1 tsp lemon rind
- 1 tsp vanilla extract
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup rolled oats
- 1 cup wholemeal spelt flour
- 3 tsp baking powder
- 1/3 cup raw sugar
- 50 gm unsalted cold butter chopped
- 1/2 cup thick yogurt
Instructions
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Preheat oven to 180 degree C. Place rhubarb, raspberries, honey, lemon rind, vanilla in a bowl and mix.
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Pour the fruit mixture into an oven proof skillet. Mix flour, seeds, oats, baking powder and sugar in another bowl. Add butter and rub with your fingers, until just combined. Add yogurt and mix.
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Spoon the flour mixture over fruit in the skillet. Place the skillet on a baking tray and bake for about 45 minutes, until golden. Serve warm with coconut yogurt or any ice cream of your choice.