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
Ingredients
- Filling:
- 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
Instructions
- 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.
Be Inspired,
