Strawberry Rhubarb Cobbler Recipe
I’ve always wondered exactly what rhubarb is. I’ve heard of rhubarb pie, jams and jellies, but I was always afraid to try it because it looked too much like celery. And I hate celery. So when I went to a restaurant that served buttermilk biscuits with butter and strawberry rhubarb puree, I was a little skeptical about trying it. But, boy was I glad I did! Fast forward to me at the supermarket the very next day buying strawberries and rhubarb. I was going to make the puree but opted for a strawberry rhubarb cobbler instead. I used my summer cobbler recipe, which has more of a biscuit topping and is not as sweet as a typical cobbler. I replaced the sugar in the filling with honey. It’s so simple, you can replace the strawberries and rhubarb with just about any fruit of your choice.
STRAWBERRY RHUBARD COBBLER RECIPE
- 1 pint of strawberries
- 4 stalks of rhubarb
- ¼ cup of honey OR ¼ cup of sugar
- 1 teaspoon of cornstarch
- 2 tablespoons of water
- Biscuit Topping:
- 1 cup of all-purpose flour
- ¼ cup of sugar 1/2 if you want a sweeter topping
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ stick cold unsalted butter cut into small pieces
- ¼ cup of boiling water
- Preheat oven to 425°.
- Rinse and cut strawberries and rhubarb. Cut rhubarb into 1-inch cubes.
- Add strawberries and rhubarb to a baking dish and toss with cornstarch and honey (or sugar).
- In a separate bowl, mix together the flour, sugar, baking powder, and salt.
- Blend in butter with your fingers or a pastry blender until mixture resembles coarse meal. Stir in the water until just combined.
- Drop spoonfuls of the topping over the fruit.
- Add 2 tablespoon of water and bake in middle of oven until topping is golden, about 25 minutes. Topping will spread as it bakes.
- Serve warm with whipped cream or a scoop of vanilla ice cream.