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Strawberry Rhubarb Cobbler

Strawberry Rhubarb Cobbler


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Easy-to-make strawberry rhubarb cobbler! Strawberries, rhubarb, sugar, orange peel baked with a biscuit-like cobbler crust topping. Serve with whipped cream.

Photography Credit:Elise Bauer

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 Recipe

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.

Ingredients

Fruit mixture

  • 4 1/2 cups rhubarb stalks (about 1 1/4 pounds or 560 g) 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 225 g), stemmed and sliced
  • 1/2 cup (100 g) white sugar (1/4 cup to 1/2 cup more if you want the cobbler filling sweeter)
  • 2 Tablespoons of quick cooking tapioca
  • 1 teaspoon of grated orange peel

Cobbler crust

  • 1 cup (130 g) all purpose flour
  • 2 Tbsp white granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (4 Tbsp, 57 g) butter, cut into cubes
  • 1/4 cup (60 ml) milk
  • 1 egg, lightly beaten

Method

1 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.

2 Preheat oven to 350°F (175°C).

3 Make the biscuit topping: In a medium bowl, whisk together the flour, 2 Tbsp sugar, the 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!).

4 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.

5 Bake: Bake in a 350°F (175°C) oven for 35 minutes until cobbler crust is golden brown.

Serve with whipped cream (optional).

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  • 2 pints strawberries, hulled and thickly sliced
  • 8 ounces rhubarb, trimmed and cut into 1/2-inch pieces (2 cups)
  • ½ cup sugar
  • 2 tablespoons quick-cooking tapioca, or 1 tablespoon cornstarch
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • 1 ½ cups all-purpose flour
  • ¼ cup plus 1 tablespoon sugar, divided
  • 1 ½ teaspoons baking powder
  • 1/2 teaspoon teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons cold butter, cut into pieces
  • 1 cup nonfat buttermilk, (see Tip)

To prepare filling: Combine strawberries, rhubarb, 1/2 cup sugar, tapioca (or cornstarch), 1/8 teaspoon cinnamon, 1/8 teaspoon ginger and 1/8 teaspoon nutmeg in a 9-inch deep-dish pie pan and let stand for 20 minutes.

Preheat oven to 400 degrees F.

To prepare topping: Stir together flour, 1/4 cup sugar, baking powder, baking soda, salt, 1/4 teaspoon cinnamon, 1/4 teaspoon ginger and 1/4 teaspoon nutmeg in a large bowl. Cut butter into dry ingredients with a pastry cutter, 2 forks or your fingers until crumbly. Use a fork to stir in buttermilk just until combined.

Using a large spoon, drop the dough in 8 dollops over the filling. Sprinkle with the remaining 1 tablespoon sugar. Bake the cobbler until browned and bubbling, 40 to 50 minutes. (Cover with foil if the top is browning too quickly.) Cool slightly on a wire rack. Serve warm.

Equipment: 9-inch deep-dish pie pan

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make &ldquosour milk&rdquo: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.


Old-Fashioned Strawberry-Rhubarb Crisp

Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.

Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.

Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.


Strawberry & Rhubarb Cobbler Recipe!

In September last year I uploaded my recipe for Peach Cobbler which went down an absolute treat with you all!

Whereas my peach cobbler gave me the autumn/winter vibes due to it having a fair amount of ginger spice in it, today’s cobbler is defiantly more summery and vibrant which is why I’m sharing it with you today.

I just love the fact a cobbler is so versatile. You can change the fruits or the topping to make it your own. Today not only did I change the fruit from my last cobbler, but I gave a different topping a go also, and damn, did this taste good!

So if you’d like to make today’s cobbler yourself, keep on scrolling as the recipe is below

  • 400g Of Rhubarb
  • 400g Of Strawberries
  • 2tsp Of Cornflour
  • 10tbsp Of Caster Sugar
  • 1 Orange Juice / Finely Grated Zest
  • 225g Of Self-Raising Flour, Plus Extra For Dusting
  • 50g Of Unsalted Butter
  • 120ml Of Skimmed Milk
  • 1tbsp Of Runny Honey
  • Firstly, gather together your equipment and ingredients and preheat your oven to 200C / 180C Fan / Gas Mark 6.
  • Secondly, in a medium baking dish, add the 400g of rhubarb and 400g of strawberries.
  • Next, toss the fruit with the fruit with the 2tsp of cornflour, 10tbsp of caster sugar and juice of the orange.
  • In a large bowl, add the 225g of self-raising flour, finely grated zest of the orange and 3tbsp of caster sugar.
  • Add the 50g of unsalted butter, using your finger tips, rub the butter into the flour mixture until it resembles breadcrumbs.
  • Make a well in the middle of the flour mixture and pour in the milk, mix in the milk with a round-bladed table knife to form a wet, sticky dough.
  • Lightly flour the work surface, tip out the dough and lightly knead the dough until smooth.
  • Roll out the dough to a 2.5 thickness.
  • Making sure you flour your cutter, cut out the dough, gently re-rolling out the dough until the dough is used up.
  • Arrange the cut out dough over the top of the fruit in the baking dish.
  • Brush the top of the dough with milk then place into the oven for around 25-30 minutes until the dough has turned a deep golden colour and the fruit is jammy and sticky.
  • Finally, once baked, dilute some honey in warm water and brush over the top of the cooked dough.

That’s your Strawberry & Rhubarb Cobbler prepared, cooked and ready for you to enjoy!

I am extremely excited to share this with you as I know a lot of people loved my peach cobbler and I must admit, I actually think today’s cobbler is my favourite!

If you love strawberries, you’ll absolutely demolish today’s dish. It’s a real jammy texture once baked and with a bit of custard… YUM. Just yum.

Let me know if you make today’s cobbler yourself and if you do, let me know what you think!


Strawberry-Rhubarb Cobbler

Ingredients:
16 ounces of frozen strawberries, whole or halved
16 ounces of frozen rhubarb
1 cup plus 3 Tablespoons of sugar
6 Tablespoons of unsalted butter, softened
1 teaspoon of cornstarch
1 teaspoon of vanilla
1 cup of all-purpose flour
1 egg
¼ teaspoon of salt

Directions:
Set the frozen fruit out to thaw. Preheat the oven to 400 degrees. Coat an 8 inch square baking pan with non-stick spray or grease and lightly flour the pan.
In a large bowl, combine the fruit with 1 cup of sugar, 2 Tablespoons of butter, the cornstarch and vanilla. Blend well. Pour into your prepared baking pan.
In a medium bowl, combine the flour, the egg, salt, 3 Tablespoons of sugar and the remaining butter. Mix until crumbly (I like to cut it with 2 knives) and sprinkle over the fruit.
Bake in the pre-heated oven for 30 to 40 minutes or until bubbling and golden brown. Serve warm with evaporated milk or ice cream.


What you&rsquoll need

Strawberry Rhubarb Filling

  • 4 cups chopped rhubarb chopped into 1/2 inch cubes (look for rhubarb at Farmer&rsquos Markets or grocery stores during strawberry season, or check the freezer section for frozen rhubarb)
  • 4 cups halves strawberries
  • 1/3 cup sugar
  • 2 tablespoons cornstarch

Sugar Cookie Topping

  • 1/2 cup softened butter 1 stick
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1 egg yolk
  • 1/2 cup all purpose flour
  • 1/4 teaspoon baking powder
  • pinch salt

You&rsquoll need an 8 or 9 inch round or square baking dish. I used a 9-inch quiche dish.

And you&rsquoll definitely want some vanilla ice cream for serving!


How do you make Strawberry Rhubarb Cobbler?

To make this cobbler, start by generously greasing a shallow 1-quart baking dish. You could also use a 9-inch pie plate or 9-inch square baking pan.

In a large bowl, toss together sliced strawberries and chopped rhubarb stems with some sugar and lemon. Cornstarch is also added to help thicken the fruit mixture during baking.

A quick biscuit/dumpling batter is made by cutting cold butter into the dry ingredients. The batter is folded together with heavy cream. Use a ice cream scooper, cookie batter scooper, or large spoons to portion out the biscuit batter over the fruit filling.

For extra crunch and sweetness, the biscuits are sprinkled with turbinado sugar before baking.

Pop the cobbler in the oven and wait patiently. You’ll know it’s done once the fruit filling is bubbling and the biscuit topping is a nice golden brown.

Allow the cobbler to rest a few minutes before digging in. The fruit filling will be very, very, very hot.

Scoop yourself a serving and top it with some vanilla ice cream. The contrast of the warm cobbler with the cold ice cream is magical and delicious!


Strawberry Rhubarb Cobbler

Have you guys ever been to Cracker Barrel? I know, it’s such a random question, but Cracker Barrel holds a special place in my heart. Let me explain. I’m from New Jersey, and as long as I can remember, our family road trips down Interstate 95 always involved a stop at Cracker Barrel. My family would take yearly road trips to Disney World, and a highlight of the trip for me was our stops at Cracker Barrel. Even to this day, when my husband and I go on our annual trips to Baltimore or Ocean City, Maryland, we always make it a point to stop at Cracker Barrel, either on the way there, or on the way home.

One of my favorite things to order there is the cobbler. I’ve had many a cobbler in my day, and all cobblers I try are measured against my personal favorite, the blackberry cobbler at Cracker Barrel. I don’t know about you, but I’m very particular about cobbler. You can ask twelve different people what cobbler is, and they’ll probably give you 12 different recipes. Cracker Barrel’s cobbler is perfection. It’s the perfect ratio of fruit to crust, and the crust is like a crumbly pie dough, spiced with cinnamon and nutmeg. So on a recent visit, I found that they actually sell the boxed dry mix to make the cobbler crust in the Country Store that is adjacent to all Cracker Barrel restaurants. I then proceeded to leap for joy, grab a couple boxes of Kari Lee’s Fruit Cobbler Mix, and started to plan how I would use it.

One of my favorite springtime flavor combinations is strawberry and rhubarb. I always indulge in anything strawberry and rhubarb, especially when I visit the Amish bakeries in Philadelphia’s Reading Terminal Market. Rhubarb is such a strange fruit, or vegetable. I really have no idea what it is. It looks like red celery and is super sour. So naturally, rhubarb’s color and tartness pairs perfectly with the sweetness of strawberries. It’s important to note, rhubarb leaves are actually poisonous, so you can only eat the stalks. You don’t have to worry about that unless you’re growing it in your own backyard.

For this strawberry rhubarb cobbler, I take fresh rhubarb and strawberries, toss them with brown sugar and cornstarch to make a deliciously sweet and tart cobbler filling. Topped with the prepared cobbler mix, this cobbler is what dreams are made of. I like to tear the cobbler dough into chunks, so that the strawberry rhubarb filling can peek through.

Baking the cobbler in a cast iron pan is part looks, part function. The cast iron pan always gives a beautiful presentation, plus it’s awesome ability to retain heat evenly means you won’t get hot spots and/or scorching like you can get with inferior, thin aluminum pans.

If you’d like to make your own crust, check out my perfect pie crust recipe. You can add 1/3 cup of granulated sugar, 1 teaspoon of vanilla extract, and a 1/2 teaspoon of ground cinnamon to the pie crust recipe to make this delicious crust from scratch!


Dutch Oven Strawberry Rhubarb Cobbler

My whole family is from the south. I grew up in Southern Nevada, which my mother always called “simulated south.” She planted trees and cooked me grits and taught me how to talk real good like them nice folk down in North Carolina. It wasn’t ever easy gettin things like grits and sweet corn in the the desert, so I gained a huge appreciation for these items and other seasonal produce, especially in the spring and summer. You still can’t find grits in my current home of Southern California, but there is a lot more produce available here. Right now, strawberries are in season, and they are everywhere!

Chopped fresh strawberries and rhubarb

I think strawberries are supposed to be a summer fruit, but not here. I went to the market to get supplies for our Easter family camping trip this weekend, and strawberries were only .79/pint! I bought six, not knowing that Aimee was finding herself a great deal too, and purchasing a giant package. I also bought rhubarb, a tangy “fruit” that almost always accompanies strawberries in cooked desserts.

We spent the weekend at the Carrizo Plain National Monument, nestled in our own secret spot among the green rolling hills and endless fields of wildflowers. We snacked on the strawberries as we frolicked, and thought about the possibilities for the perfect recipe to include them in. Our original plan was a dutch oven strawberry rhubarb pie that would act as my mother’s birthday cake Saturday night. Having three Dirty Girls on a camping trip, however, continues to mean three separate dinner recipes to test at once. All the full bellies combined with a surprise icy wind changed our minds, and the strawberry rhubarb pie turned into an Easter breakfast item. It was well worth the wait.

Instead of pie crust, we topped the fruit with biscuits and brown sugar. The cast iron dutch oven was placed in a bed of coals, and evenly cooked the cobbler recipe until the biscuits were browned and the strawberries and rhubarb were bubbly. I hadn’t thought to bring any cornstarch or flour with me to thicken the cobbler, so the fruit ended up almost as a soup. It kept the bottom from burning, but I would have liked it a little thicker. I added flour to the recipe posted below. Also, I used a can of refrigerated biscuit dough, but I’d be willing to bet that any biscuit dough would work here.

Dutch oven covered by coals

The cobbler paired nicely with the Easter candy that had been hidden around the campsite for us “kids” to find (I’m the youngest at 25). I can’t imagine a more perfect spring recipe on a more perfect spring weekend!


Think about the power of words around your table. Instead of talking politics or faith issues, how about trying new conversations?

Recently we decided to talk about the words we’ve been called in the past, or even words that defined ourselves in the past.

Reject the negative, and replace it with a positive word.

This is life affirming, and a simple exercise that gets us thinking about ourselves and others in a positive light.