Rhuberry Cobbler

by Tenina Holder

A cobbler is not just a little Germanic man that works on shoes (or a nasty inedible fish!)...at least that is how I always imagine a cobbler! A cobbler is a summertime American dessert involving fruit and scones basically. I am still a little puzzled as to why it is a summertime thing. To me a baked dessert like a cobbler is much more suited to cold winter nights. And thus it was that in late June, this recipe was created. My memory of cobbler is with peaches, but this was truly delicious. Hope you enjoy it!

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  • 400 g rhubarb, cut in pieces
  • 400 g blueberries, raspberries, combined, plus some more
  • 80 g golden caster sugar
  • 1 tsp ground cinnamon
  • 1 tbsp Vanilla - Bean Paste vanilla bean paste BUY
  • 1 lemon, juice only
  • 30 g cornflour
  • Scones
  • 80 g butter
  • Pinch Pink Salt Flakes pink salt flakes BUY
  • 140 g flour
  • 1 tsp baking powder
  • 3 tbsp golden caster sugar
  • 80 g milk



Place rhubarb, blueberries, raspberries, caster sugar, cinnamon and vanilla bean paste into Thermomix bowl.


Mix cornflour with the lemon juice and add to Thermomix bowl.


Cook 14 min/100℃/Reverse/speed 1.


Pour into a casserole dish of choice.


Preheat oven to 200℃.


Place butter, salt, flour, baking powder and sugar into clean Thermomix bowl and blend 6 sec/speed 6.


Add milk and Knead/20 sec/Interval.


Sprinkle a little flour on Silpat mat and bring dough together with your hands. It will be a sticky dough.


Gently roll out and make scones using the MC as a cutter. You should need about 15 rounds.


Place the scones on top of the fruit mixture and sprinkle with additional caster sugar. Add a few extra whole berries between the scones.


Bake 35 to 45 minutes until fruit is bubbling and scones are golden.


Serve with oodles of whipped cream and/or ice cream.

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