Rhubarb and Strawberry Cobbler

With a buttermilk biscuit topping, this strawberry-rhubarb cobbler, when paired with vanilla ice cream, makes a light and fruity spring dessert.

Rhubarb and Strawberry Cobbler

Rhubarb and Strawberry Cobbler

Ingredients

  • 1 lb rhubarb
  • 1 lb strawberries
  • 1 tablespoon cornstarch
  • 3/4 cup sugar
  • zest of one lime
  • pinch of kosher salt
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/3 cup sugar
  • 1/2 cup (1 stick) butter, cold
  • 1/2 teaspoon vanilla
  • 1 cup buttermilk
  • 2 teaspoons milk
  • 2 teaspoons demera sugar

Instructions

  1. Preheat the oven to 375F. Wash rhubarb and cut into 1 inch lengths. (This should yield about 3 1/2 cups.) Wash strawberries, cut off stem and slice in half. (This should yield about 3 cups.) Place rhubarb, strawberries, cornstarch, sugar, lime zest and salt in a large bowl and stir to combine. Set aside.
  2. In separate bowl, whisk together the flour, baking powder, salt and sugar. Cut the butter into the flour mixture in small pieces and stir with a fork to combine. Whisk buttermilk and vanilla together, then pour mixture into dry ingredients. Stir with a fork until mixture comes together - the dough will be very wet and sticky.
  3. Transfer fruit to a 12 x 8 1/2 inch (2 quart) baking dish. Break off portions of the dough (about 8-10) and arrange over the fruit. Brush the dough with the milk and sprinkle the sugar over both the fruit and dough portions of the dish.
  4. Place in the oven for 50-55 minutes, until topping is golden brown and juices are bubbling. Let cool on rack 30 minutes before serving. Serve with vanilla ice cream.
  5. Serves 8-10

Notes

For step-by-step instructions for this recipe and more, visit Alexandra's Kitchen.

http://www.localparent.ca/local_parent/food/desserts/rhubarb-strawberry-cobbler/

Author: Alexandra's Kitchen

Recipe and photo courtesy Alexandra's Kitchen.

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