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You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Makes 4 cobblers
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INGREDIENTS

  • 8 stalks of rhubarb, washed and sliced
  • 12 strawberries, quartered
  • 1 teaspoon cinnamon
  • 2 tablespoons Natvia
  • 0.75 cup plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 cup butter, unsalted
  • 1/4 cup Natvia
  • 1/3 cup milk of choice

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

METHOD

  1. Preheat oven to 180°C and grease 4 baking ramekins.
  2. Mix all filling ingredients together and divide between ramekins.
  3. Bake for 10-15 minutes until rhubarb begins to soften. Add more cinnamon and Natvia to taste.
  4. Set aside while making topping.
  5. Mix together the plain flour, powder, cinnamon, butter, and Natvia until the butter is pea sized.
  6. Add milk and mix until full combined.
  7. On a well floured surface, roll out small pieces and place on top of the filling, so it looks like a cobblestone road.
  8. 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
  9. Serve room temperature or warm.

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So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

  • Nutritional Info

    No nutritional info supplied

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