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Category: Cobblers/Crumbles and Crisps
Prep Time: Cook Time: Total Time:
1 1/4 lbs rhubarb, cut into 1 inch chunks
3/4 cup plus 1 tsp sugar
1 tbsp cornstarch
1 pint strawberries, hulled and cut into quarters
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt and ground cinnamon
1/8 tsp nutmeg
4 tbsp butter
3/4 cup plus 1 tbsp heavy or whipping cream
Filling. In a saucepan, heat rhubarb and 1/2 cup sugar to boiling over high heat. Stirring constantly. Reduce heat to medium-low and continue cooking until rhubarb is tender, about 8 minutes.
In a cup, mix together cornstarch and 1/4 cup water. Stir mixture and strawberries into rhubarb mixture; continue cooking 2 minutes or until mixture thickens slight. Remove from heat.
Meanwhile, preheat oven to 400. In a bowl, mix dry ingredients and 1/4 cup sugar. With a pastry blender, cut in butter until it resembles a coarse crumb mixture. Add 3/4 cup whipping cream stirring quickly just until mixture forms a soft dough that pulls away from side of bowl. Turn dough into lightly floured surface; knead 6-8 strokes to mix thoroughly. With floured rolling pin, roll dough 1/2 inch thick. Cut with a 3” cookie cutter to make as many biscuits as possible.
Reroll trimmings and cut into biscuits. Reheat rhubarb filling until hot; pour into a shallow 2-quart casserole. Place biscuits on top and brush with 1 tbsp cream and sprinkle with sugar. Place sheet of oil under baking dish; crimp edges to form rim to catch any drips during baking. Bake for 20 minutes or until biscuits are golden brown and filling is bubbly. Cook slightly on wire rack to serve warm, about 15 minutes.
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RHUBARB-STRAWBERRY COBBLER
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Category: Cobblers/Crumbles and Crisps
Prep Time: Cook Time: Total Time:
1 1/4 lbs rhubarb, cut into 1 inch chunks
3/4 cup plus 1 tsp sugar
1 tbsp cornstarch
1 pint strawberries, hulled and cut into quarters
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt and ground cinnamon
1/8 tsp nutmeg
4 tbsp butter
3/4 cup plus 1 tbsp heavy or whipping cream
Filling. In a saucepan, heat rhubarb and 1/2 cup sugar to boiling over high heat. Stirring constantly. Reduce heat to medium-low and continue cooking until rhubarb is tender, about 8 minutes.
In a cup, mix together cornstarch and 1/4 cup water. Stir mixture and strawberries into rhubarb mixture; continue cooking 2 minutes or until mixture thickens slight. Remove from heat.
Meanwhile, preheat oven to 400. In a bowl, mix dry ingredients and 1/4 cup sugar. With a pastry blender, cut in butter until it resembles a coarse crumb mixture. Add 3/4 cup whipping cream stirring quickly just until mixture forms a soft dough that pulls away from side of bowl. Turn dough into lightly floured surface; knead 6-8 strokes to mix thoroughly. With floured rolling pin, roll dough 1/2 inch thick. Cut with a 3” cookie cutter to make as many biscuits as possible.
Reroll trimmings and cut into biscuits. Reheat rhubarb filling until hot; pour into a shallow 2-quart casserole. Place biscuits on top and brush with 1 tbsp cream and sprinkle with sugar. Place sheet of oil under baking dish; crimp edges to form rim to catch any drips during baking. Bake for 20 minutes or until biscuits are golden brown and filling is bubbly. Cook slightly on wire rack to serve warm, about 15 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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