INGREDIENTS
- 500g rhubarb, chopped
- 500g strawberries, hulled and
- halved
- 1 vanilla pod, scraped
- ½ cup caster sugar
- 1 tablespoon rose water
- 2 tablespoons cornflour
- 1½ cups self-raising flour
- 1 teaspoon baking powder
- ½ cup caster sugar
- 125g butter, chopped
- 1 tablespoon thickened cream
- Vanilla ice cream
- Rose petals (optional)
METHOD
- Pre-heat oven on convection bake to 180°C. In a 1.5 litre baking dish add the rhubarb, strawberries, vanilla bean seeds and pod, sugar and rose water. Place in the oven for 15 minutes uncovered until the rhubarb is tender. Remove from the oven.
- For the topping, add the flour, baking powder, sugar and chopped butter into a food processor and pulse until the mix resemble breadcrumbs. Still using the food processor, slowly add the cream until the mix forms a dough. Once formed, roll the dough into small balls and then slightly press down to make them flat. Place on top of the fruit mixture and return the oven on steam assist for 15 minutes at 180°C or until golden on top.
- Serve the cobble with generous scoops of ice cream and top with dried rose petals.