A delicious fruity pudding which is so simple to prepare and perfect with cream or ice cream.
Preheat the oven to 180C/160Cfan/ gas 4. Place the dark brown sugar, rhubarb, orange zest and juice in a shallow roasting tin and toss everything together well. Roast for 10 minutes then toss through the berries and cornflour and roast for a further 10 minutes.
Meanwhile, place the flour, baking powder and salt in a large bowl and add the butter. Rub in the butter with the tips of your fingers until you have a mixture that looks like breadcrumbs. Stir in the caster sugar and cinnamon. Mix together the egg and milk and then stir into the dry ingredients to make a thick batter like consistency.
Spoon the rhubarb and berry mixture into a large 1.5 litre oven proof dish and top with heaped tablespoons of the cobbler mixture allowing a little bit of space between each spoonful as they will spread. Sprinkle the top with flaked almonds and bake for 35 – 40 minutes until the topping is golden and cooked through. Leave to rest for 5 minutes then serve straight from the dish with thick Greek style yoghurt, double cream or ice cream.
