Strawberry Rhubarb Cobbler (photo)

Strawberry Rhubarb Cobbler

  • Prep: 40 minutes
  • Cook: 35 minutes
  • Yield: Serves 6.

Ingredients

Fruit mixture

  • 4 1/2 cups rhubarb stalks cut into 1-inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
  • 1 1/2 cups strawberries, stemmed and sliced
  • 1/2 cup white sugar
  • 2 Tablespoons of quick cooking tapioca
  • 1 teaspoon of grated orange peel

Cobbler crust

  • 2 Tbsp white sugar
  • 1 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 1/4 cup milk
  • 1 egg, lightly beaten

Method

Preheat oven to 350°F. strawberry-rhubarb-cobb-1.jpg strawberry-rhubarb-cobb-2.jpg

1 In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest. Let sit to macerate for 30 minutes to an hour.

2 In a medium bowl, combine 2 Tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.

strawberry-rhubarb-cobb-3.jpg 3 Pour fruit into a 2-quart casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 35 minutes until cobbler crust is golden brown.

Serve with whipped cream (optional).

Main Ingredients

Course

Type

Cuisine