Several weeks ago, strawberries and rhubarb both began to show up in quantity at the store. Strawberry rhubarb pie is one of my favorite desserts on the planet. But it's a pie. And being a pie, it can take some work (especially if you use a homemade crust).
So I set my sights on a cobbler, which is much easier to make than a pie. My father and I have now gone through three iterations of versions of strawberry rhubarb cobbler in as many weeks.
The first one was too sweet and mushy, though mom loved it. The second one's crust was dry and tasteless.
This version, however, is just perfect.
A favorite from the recipe archives. First published 2006.
Strawberry Rhubarb Cobbler
The cobbler as written is pretty tart; if you prefer a sweeter cobbler you may want to take up the sugar a notch, perhaps another 1/4 to 1/2 cup.
For the fruit mixture:
4 1/2 cups rhubarb stalks (about 1 1/4 pounds or 560g) 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 (1/2 pound or 225g), stemmed and sliced
1/2 cup (100g) white sugar (1/4 cup to 1/2 cup more if you want the cobbler filling sweeter)
2 tablespoons quick cooking tapioca
1 teaspoon orange zest
For the cobbler crust:
1 cup (130g) all-purpose flour
2 tablespoons white granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/4 cup (4 tablespoons, 57g) butter, cut into cubes
1/4 cup (60ml) milk
1 large egg, lightly beaten
Toss the rhubarb and strawberries with sugar, tapioca, zest, let rest:
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.
Preheat oven to 350°F (175°C).
Make the biscuit topping:
In a medium bowl, whisk together the flour, sugar, baking powder and salt.
Use your (clean) hands to work the butter into the flour until the mixture resembles coarse crumbs, with pieces of butter no bigger than a pea.
Stir in the milk and egg until just moistened (do not over-mix!).
Put fruit in casserole, top with biscuit dough:
Pour the strawberry rhubarb mixture into a 2-quart casserole dish. Drop the biscuit dough on top of the fruit, like cobblestones.
Bake in a 350°F (175°C) oven for 35 minutes until cobbler crust is golden brown.
Serve with whipped cream (optional).
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 49g||18%|
|Dietary Fiber 3g||11%|
|Total Sugars 25g|
|Vitamin C 33mg||166%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|