Ever heard of a chocolate cobbler?
Neither had I! That’s why I decided to make one!
What a brainwave that was! I’ve recently discovered that rhubarb and chocolate go beautifully together (Nutella ravioli and strawberry rhubarb sauce), and with a few strawberries thrown in for extra sweetness this experiment was a hit! Ten out of ten for flavour!
Spicy Rhubarb and Strawberry Chocolate Cobbler
Chop 600g rhubarb into 2cm pieces and stew gently with 200g strawberries, 100g sugar and 1 tbsp water. Add 1 to 2 tsps allspice and 1 tbsp cornflour. The rhubarb should be just tender, keeping its shape. Transfer to a baking dish.
Sieve 100g wholemeal and 125g self-raising flour, 2 tbsps cocoa powder and 1 tsp baking powder. Rub in 30g vegan butter/margarine, then stir in 30g brown sugar. Add 150 ml plain soya or other non-dairy yoghurt and mix to form a soft dough. Roll out to 1cm or 1 1/2 cm and cut out rounds with a cookie cutter. (I got 16 small rounds)
Place the rounds on top of the fruit, sprinkle with a little cinnamon sugar, and bake at 200°C for 15-20 minutes.
Serve with vegan crème fraîche/cream/ice cream.
By the way, this chocolate cobbler recipe could be made with other fruits too! How about blueberry, peach, blackberry and apple, raspberry, plum, cherry…….
Chocolate goes with just about everything!