Strawberry-Rhubarb Cobbler

Every Tuesday at the South and Passyunk Farmers’ Market, the Rineer Family Farm from Lancaster brings the sweetest, most fragrant strawberries. Inspired by their prized berries and the rhubarb from the Livengood’s Produce stall, I made this strawberry-rhubarb cobbler. Unlike most rhubarb desserts — requiring masses of sugar to counter the rhubarb’s tartness — this cobbler, made with naturally sweet strawberries, needs much less. 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
Serves 8-10

1 lb. rhubarb
1 lb. strawberries
1 tablespoon cornstarch
¾ cup sugar
zest of one lime
pinch of kosher salt

2 cups flour
2 teaspoons baking powder
½ teaspoon kosher salt
1/3 cup sugar
½ cup (1 stick) butter, cold
½ teaspoon vanilla
1 cup buttermilk

2 teaspoons milk
2 teaspoons demera sugar

Preheat the oven to 375ºF. Wash rhubarb and cut into 1-inch lengths. (This should yield about 3½ 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.

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.

Transfer fruit to a 12 x 8½-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.

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.

Comments

  1. Anonymous says

    Alexandra darling, Only Pallas Athena could rival such an exquisite creation. Not even the Brits could come up with such a proper outcome for rhubarb, As always, your recipes are triumphant. QE II

  2. dw says

    Ali – I made this for my future mother-in-law and Rob’s grandmother and it was a hit. Thanks for another wonderful recipe and for using my favorite item currently at the farmer’s market. I am obsessed with rhubarb!

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