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Friday, April 23, 2010

Rhubarb Strawberry Cobbler

easy recipe rhubarb strawberry cobbler

Arrival of the fresh leaves on the reddish stalks signals Spring for me. Being the first of the backyard perennial that I harvest for cooking, rhubarb has a special place in the backyard and in my heart. Not that I relish it raw... too tart for my sensitive teeth, but, it is nice to know that I can make the usual scones and cobblers and chutneys with them, or freeze them for making Rhubarb-Strawberry jam when the strawberries arrive in a couple of months.

Enjoy it warm as-is, or with a scoop of home-made frozen yogurt or ice cream.

easy recipe rhubarb strawberry cobbler

for the cobbler topping:
1 cup unbleached all purpose flour
¼ cup Smart Balance™ Omega Light Butter
¼ cup brown sugar
2- 4 Tbsp half-and-half or heavy cream, as needed
1 Tbsp baking powder

fruit mix:
2 cups chunky chopped rhubarb
2 cups quartered strawberries
¼ cup sugar or brown sugar or agave nectar
1 Tbsp flour

  1. Pre-heat the oven to 350°F
  2. Fruit Bottom: Combine the fruit mix and keep handy
  3. Cobbler Topping: Sift the flour and baking powder together, add the brown sugar and mix well; rub the butter into the flour mixture till crumbly; add some cream, a little at a time and work it in till it comes together to form a soft dough
  4. Grease a bar cake or muffin mold pan; drop some fruit mix at the bottom; add a dollop of the cobbler topping dough; Alternately, use a round or rectangular cake pan instead, adjust cooking time according to the size of the pan
  5. Bake in the 350°F oven for about 20-25 minutes till the topping is done

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