Rhubarb Strawberry Cobbler
With fresh rhubarb ready for harvesting and summer berries in full tilt, I turned to a trusted source for an easy dessert recipe to showcase them both.
I can’t believe it was last weekend that I made this delectable dessert and it has taken me over a week to get the recipe to you. I suppose we have been doing our best to milk the last of summer, which means as little time in front of a computer as possible. Hopefully many of you are doing the same!
This past spring, I had high hopes for my edible garden. I few things here and there this summer kept me from the bountiful harvest I had seen in my crystal ball. Luckily, I did manage to get a rhubarb plant into my perennial patch. As it grew, the leaves were perforated by some creepy crawly garden inhabitants but no matter… it was the precious stalks I awaited.
There is such deep satisfaction in harvesting something from your own yard and bringing it directly into your kitchen. In honor of a visit from some good friends, who are gardener’s themselves, I cut the stalks and planned to showcase them in a simple, summer dessert. At first, I considered a pie but thought better of rolling out a crust (my summer laziness strikes again.) Instead, I turned to Simply Recipes for a strawberry rhubarb cobbler recipe. Due to lack of ingredients, I omitted the orange zest and substituted cornstarch for the quick cooking tapioca. We savored our warm cobbler with a scoop of vanilla ice cream. This dessert alone is worth a few more rhubarb plants in garden next year.
Strawberry Rhubarb Cobbler Recipe
from Simply Recipes
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
Preheat oven to 350°F.
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.
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.
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.
Serves 4-6. Serve with whipped cream or vanilla ice cream.
Looks delicious – I’ll try making this but will have to wait for summer down here to get the strawberries.You may like to check out my blog for a Rhubarb and Date Crumble recipe if you’ve got rhubarb to spare.
http://apronaddict.blogspot.com/
Cheers
Heather
Looks great, but alas, there’s no where to get rhubarb around here anymore. I’m afraid I’ve missed the boat on this one til next summer.
Anything with cobbler in the title is definitely making its way into our ovens. This looks gorgeous and delicious!
I love any and all cobblers, but I’ve never tried one with rhubarb before. It looks soooo good and is making me wish summer would stick around for a little longer!
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Sounds great -I could really get behind some more berries after seeing them all over the place on the west coast this past week!
that is just plain sexy.. no other way to describe it!
Wow, great job here. Awesome picture too! You should really consider submitting this to Recipe4Living’s Fall Cobbler Recipe Contest! It looks delicious!
The rhubarb and strawberry cobbler looks divine. Awesome pic.
http://www.gigishoponline.com
absolutely beautiful!
Thanks so much for the recipe! We made it a couple weeks ago, and I still find myself craving it. Thanks! http://adventuresineatingin.blogspot.com/2010/10/not-chicago-style.html
Can frozen rhubarb and frozen strawberries be used?
Yes try frozen! Just be sure they are thawed so it doesn’t get overly watery.
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