Wednesday, November 4, 2009

Rhubarb Strawberry Cobbler


Everyone in our house has a serious sweet tooth.  David is hooked on Skinny Cow ice cream, but I prefer desserts that are not frozen because I am always cold (ok, not always now that we live in Texas, but have you ever experienced Houston air conditioning in the summer?  Trust me, you need to carry a sweater with you at all times here even though it's 100 degrees outside).   There are a few desserts that I can make with my eyes closed, perfect for weeknight baking, and one of them is my Rhubarb Strawberry Cobbler.

Rhubarb is one of my favorite fruits.  To be accurate, I should say that rhubarb is one of my favorite vegetables.  It is a member of the sorrel family, which accounts for its sharp bitter flavor.  We have rhubarb growing in the garden, but it won't be ready for harvest until next spring.  If you want to read more about growing rhubarb in Houston, click here.  Luckily, rhubarb is just showing up at the grocery stores.   If you can't find fresh rhubarb, or it's priced out of reach, frozen rhubarb (either your own or store-bought) works well too.  Fresh strawberries are beautiful right now, but frozen strawberries also work in this recipe.

The definition of a weeknight baking project is one that works with what's available, is quick to assemble, and doesn't make a mess.  This recipe qualifies because it is so adaptable, it's quick to make (maybe 10 minutes to prep before it goes into the oven), and it doesn't create lots of dirty stuff that needs to be washed.

The combination of rhubarb and strawberry creates a fruity version of sweet tart candies.  You should adjust the sugar in my recipe based on your tolerance for tartness.  I make ours fairly sweet to try to encourage the kids to eat their fruit (although good luck right now competing with all their Halloween candy), but you could easily eliminate 1/8 cup of sugar or more if you prefer tart over sweet.   The topping on this cobbler is a sublime buttery biscuit that soaks up the fruit juices inside.   If I were being honest, I would tell you that the topping is the best part of the cobbler, but then I would lose my street cred as a devoted vegetable gardener.   So the official line is that the fruit makes this dessert.  

 

 

Rhubarb Strawberry Cobbler

Ingredients

Filling

1 1/4 - 1/12     lbs        rhubarb  (depending on how tart you like it).
                                    cut into slices about 1/2" thick
1                     pint       fresh strawberries (or 2 cups frozen)
                                    hulled and quartered
2/3                  cup       sugar
3                     Tbs       AP flour (we use unbleached)
                                    zest of 1/4 of small orange
                                   (a little goes a long way here or your cobbler
                                   will taste like orange juice)

Topping

1 1/2            cup        AP flour
1/4               tsp         salt
1                  Tbs        baking powder
2                  Tbs       sugar (plus more to sprinkle on top)
4                  Tbs       unsalted butter, cubed and kept cold
1                  cup        heavy cream                         


Procedure
  1. Preheat oven to 350 for convection oven, or 375 for regular oven.  
  2. Not to insult anyone's intelligence, but if you're using frozen fruit, defrost and drain it first.  I've tried to rush things and use semi-frozen fruit thinking it would defrost in the oven, but it doesn't cook quickly enough so your top ends up finished before your fruit is completely cooked.   Also, if you forgot to pick up an orange (it happens), this recipe is fine without the orange zest.
  3. Combine all the filling ingredients, mix well, and put into 8" pyrex baking dish.  Or, use individual ramekins to make individual cobblers (these are perfect for dinner parties if you're so inclined).
  4. Make topping.  First, combine all dry ingredients.  Then cut in the butter to resemble coarse meal.  I use my fingers for this by rubbing the butter/flour mixture between my thumb and forefinger until the butter pieces are the size of a pea (some can be bigger than that, and some a bit smaller).  You don't want the texture to be too smooth or the topping will lose its buttery richness.  You can also use a pastry cutter, food processor or forks to do this, but why create one more dirty thing to wash?
  5. Add cream and mix until uniformly moist.  Spoon out on top of filling.  It should be plopped on in clumps.  You don't want a perfectly smooth topping.  Sprinkle with granulated sugar for some sparkle.
  6. Bake in oven until top is golden brown, about 40 minutes.  If you used a glass pyrex, you will also see the fruit bubbling.  
  7. Serve warm topped with clotted cream, whipped cream or ice cream.
  8. Leftovers refrigerate and re-heat well.


Rhubarb strawberry cobbler made the Foodbuzz Top 9 today! The Foodbuzz Top 9 is a photo-driven collection of top-buzzed posts within the Foodbuzz community.  Congratulations again, and thanks for being a part of Foodbuzz!  Cheers, The Foodbuzz Editorial Team

StumbleUpon.com

20 comments:

  1. Ooh, I love rhubarb, but it's so hard to find! This looks tasty.

    ReplyDelete
  2. Do you know what's pathetic? I have never made anything with rhubarb! This post has shown me the error of my ways.

    ReplyDelete
  3. I'm actually drooling. Wow. Nobody over in the UK really makes anything cobbler, they're more into the whole crumble thing. But yeah like I said. Wow. I want!

    ReplyDelete
  4. That looks so good.

    I've never made a cobbler. I might just try this you know. It looks much more interesting than a plain old crumble, which is what we'd make in the UK.

    And Sanjana thinks so too! So it's obviously true! Might give this a go with apples...

    Lovely blog by the way!

    ReplyDelete
  5. This comment has been removed by the author.

    ReplyDelete
  6. This reminds me of the strawberry rhubarb pies my grandmother made growing up. Might be my all-time favorite dessert EVER. Saved this to my recipe box for February when the Plant City strawberries come into season... mmmmmmmmmm.....

    ReplyDelete
  7. learn something new every day! might have to give rhubarb another chance... thank you for the post!

    ReplyDelete
  8. Yum! A terrific cobbler, I love rhubarb!

    ReplyDelete
  9. I've never seen a fresh rhubarb before. Such a delicious looking cobbler you have here!

    ReplyDelete
  10. Fruity Flakey SaltyNovember 6, 2009 at 9:40 AM

    Looks Glorious!
    going to try it this weekend!

    ReplyDelete
  11. AP is All Purpose. Sorry about the short-hand.

    ReplyDelete
  12. That looks delicious! I love the flavours and combination =D.

    ReplyDelete
  13. My Mom cooked with rhubarb all the time when I was growing up, but I have never cooked or baked with it.
    Thanks for joining in the fun at the Holiday Food Fest!
    ~Liz

    ReplyDelete
  14. I have never tried rhubarb, but I love its color. Any recipe you can make in your sleep is a good recipe! Glad to have you as part of the Holiday Food Fest. :-) I'll be hosting one week in December. The whole series promises to be such fun!

    Shirley

    ReplyDelete
  15. Hi,

    Your lovely photo draw me here. I am from Asia & I am trying to adapt your recipe because not all ingredient are available locally.

    For the topping, is there any replacement for heavy cream? Will whipping cream or plain yogurt works?

    Thanks.

    Redyoyo

    ReplyDelete
  16. Hello .. firstly I would like to send greetings to all readers. After this, I recognize the content so interesting about this article. For me personally I liked all the information. I would like to know of cases like this more often. In my personal experience I might mention a book called Generic Viagra in this book that I mentioned have very interesting topics, and also you have much to do with the main theme of this article.

    ReplyDelete
  17. Hi! We're starting an online seasonal potluck. The seasonal ingredient for the month of April is rhubarb! If you'd like to link your recipe, we'd love to have you! Check it out! http://betsylife.com/?p=3688

    ReplyDelete
  18. Excellent recipe. Worked perfectly! I used nectarine in place of strawberries and put lemon zest in topping (omitted orange zest). Very tasty!

    ReplyDelete

Comments welcome

Note: Only a member of this blog may post a comment.