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Method
Step 1
Preheat oven to 180°C. Place the rhubarb, sugar, berries, honey, cinnamon, orange juice and 1 tsp orange rind in a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, for 15-20 mins or until the mixture reduces by one-quarter.
Step 2
Combine the cornflour and ½ cup (125ml) water in a small bowl. Add to the berry mixture and stir until well combined. Cook, stirring occasionally, for 2-3 mins or until the mixture thickens and is jammy. Pour the mixture into a 29cm pie dish and set aside to cool slightly.
Step 3
To make the cobbler topping, place the flour, baking powder, butter and vanilla in a food processor and process until the mixture resembles coarse breadcrumbs. Add the sugar and almond meal and process until the mixture is just combined. With the motor running, add the milk in a thin, steady stream until a thick batter forms.
Step 4
Spoon 1-tbs portions of the batter over the top of the berry mixture. Place the pie dish on a baking tray. Bake for 30-35 mins or until the top is golden brown and the berry mixture is bubbling. Set aside for 10 mins to cool slightly.
Step 5
Divide the cobbler among serving bowls. Serve warm with the yoghurt or ice cream.
