Ingredients:
Filling:
- 8 stalks of rhubarb, washed and sliced
- 12 strawberries, quartered
- 1 tsp cinnamon
- 2 tbsp/56g/2 oz Natvia
Topping:
- 3/4 cup/112g/3.9 oz plain flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 cup/38g/1.3 oz butter, unsalted
- 1/4 cup/45g/1.5 oz Natvia
- 1/3 cup/80ml/2.6 oz milk of choice
Directions:
Filling:
- Preheat oven to 180°C and grease 4 baking ramekins.
- Mix all filling ingredients together and divide between ramekins.
- Bake for 10-15 minutes until rhubarb begins to soften. Add more cinnamon and Natvia to taste.
- Set aside while making topping.
Topping:
- Mix together the plain flour, powder, cinnamon, butter, and Natvia until the butter is pea sized.
- Add milk and mix until full combined.
- On a well floured surface, roll out small pieces and place on top of the filling, so it looks like a cobblestone road.
- Place back into oven and bake until golden brown on top and if you lift up a piece of the cobble dough it is not doughy underneath. This will take 15-20 minutes
- Serve room temperature or warm.
Makes 4 cobblers
Macros for 1 cobbler: Calories: 211 Fat: 12.1g Carbs: 23.8g Fiber: 3.5g Sugars: 1.9g Protein: 3.6g
