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
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.
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.
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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