Ingredients
1 bunch rhubarb, chopped
11/2 cups caster sugar
Juice of 1 lemon
6 ripe pears, peeled, diced
1 cup almond meal
1 cup coconut flour
1 cup desiccated coconut
100g unsalted butter, melted
1 cup Greek yoghurt
1 free-range egg
Ice-cream and golden syrup, to serve
Method
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Preheat oven to 180°C fan-forced (200°C conventional). Grease a 2L baking dish. Combine rhubarb, half the caster sugar and lemon juice in a medium saucepan and set over medium heat. Cook, stirring occasionally, for 15 minutes, until softened. Mix in pears, cook for a further 3 minutes until tender. Remove from heat and set aside.
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Meanwhile, put almond meal, coconut flour, coconut and remaining sugar in a large bowl and stir well. Add melted butter, mixing well. Beat in yoghurt and whisked egg.
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Spoon rhubarb and pear mixture into prepared baking dish. Top with batter, spreading evenly. Bake for 30-35 minutes, until cobbler is golden and crisp. Cool slightly, then serve warm with scoops of ice-cream and a drizzle of golden syrup.
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