Strawberry and rhubarb cobbler

Step 1

Preheat the oven to 180°C. Combine the strawberries, rhubarb, sugar, cornflour, vanilla pod and seeds, and orange zest and juice in a 20cm x 30cm ovenproof dish and set aside for 30 minutes to soften.

Step 2

For the topping, place all ingredients in a food processor and whiz until smooth. Remove vanilla pod from strawberry mixture, then dollop the batter over the fruit.

Step 3

Bake for 30-35 minutes until golden and cooked through. Cool slightly. Serve cobbler with cream.