Strawberry rhubarb cobbler
This dessert sings ‘summer’ from the rooftops. In the summertime, rhubarb grows all over the Northern United States like weeds. Grab some shears and harvest (or just go to the grocery store).
Strawberry Rhubarb Cobbler
Servings: 4
Prep Time: 10 mins
Cook Time: 15 mins
Ingredients
Filling
3-5 stalks rhubarb, trimmed & sliced (½-inch pieces)
8 oz strawberries, hulled & quartered
⅓ cup granulated sugar
⅓ cup brown sugar, packed
½ tsp cinnamon
¼ cup cornstarch
Pastry
2 cups all-purpose flour
⅓ cup white sugar
2 tsp baking powder
½ tsp cinnamon
¼ cup rolled oats (optional)
½ tsp salt
3 tbsp cold unsalted butter, diced
¾ cup milk
½ tsp vanilla extract
¼ cup chopped pecans (optional)
Directions
Slice and toss the fruit directly into the skillet. Cook on medium-high heat, stirring in granulated sugar, brown sugar, cinnamon, and cornstarch.
While the filling is cooking, prepare the pastry. In a large bowl, use a fork to mix flour, sugar, baking powder, cinnamon, oats, and salt. With the fork, mash the butter in until the flour mixture is coarse and crumbly. Stir in milk, vanilla extract, and pecans and toss just enough so a soft dough comes together.
When fruit is soft, drop spoonfuls of pastry an inch or two apart over the top. Cover tightly with lid and cook 15 minutes on medium-low heat or until a knife inserted in the pastry comes out clean. The cooked pastry will look pale before it cools.
Tips
Cornstarch can’t be added directly to a hot liquid. If the filling is too liquid-y, whisk a spoonful of cornstarch with a little water until smooth and add the slurry to the filling.
Taste the filling before adding pastry! Add a pinch of this or that to your liking.
The pastry will spread so space the spoon drops further than you’d think.
If you don’t have brown sugar, substituting with white sugar will work (but not the other way around). Also oats and pecans lend a nice textural contrast but the recipe works fine if you don’t have them.