Serves 6 – Prep: 30 min – Oven: 40 min

Preheat the oven to 170°C fan.

Cut the rhubarb into 1cm cubes. Trim the strawberries and cut into quarters. Put the fruit in a 20 x 25cm baking dish.

Put the sugar into a little bowl. Grate about half the tonka bean into the sugar, or, if using a vanilla bean, cut open lengthwise, scrape out the seeds and stir through the sugar.

Pour the sugar over the fruit and stir so all the fruit is coated in sugar.

For the topping: Put the flour, baking powder, sugar, salt and oats in a mixing bowl. Add the cream and vanilla extract and mix into a batter.

Distribute the batter over the fruit in the baking dish, so that you get 6 heaps. Sprinkle with a bit of flaked almonds and bake in the preheated oven for 40 minutes.

Meanwhile, prepare the whipped cream. Pour the cream into a jug, add the icing sugar and whisk until stiff.

After 40 minutes, take the cobbler out of the oven and serve hot or at room temperature, serving each portion with a dollop of whipped cream.

TIP: Why not make a rhubarb ginger cobbler instead? Drop the strawberries and use 800g rhubarb instead. Mix with 160g sugar, 1 tsp powdered ginger and 50g chopped candied ginger.