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
- Preheat oven to 350 for convection oven, or 375 for regular oven.
- 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.
- 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).
- 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?
- 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.
- Bake in oven until top is golden brown, about 40 minutes. If you used a glass pyrex, you will also see the fruit bubbling.
- Serve warm topped with clotted cream, whipped cream or ice cream.
- 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
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Ooh, I love rhubarb, but it's so hard to find! This looks tasty.
ReplyDeleteDo you know what's pathetic? I have never made anything with rhubarb! This post has shown me the error of my ways.
ReplyDeleteI'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!
ReplyDeleteThat looks so good.
ReplyDeleteI'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!
This comment has been removed by the author.
ReplyDeleteThis 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.....
ReplyDeletelearn something new every day! might have to give rhubarb another chance... thank you for the post!
ReplyDeleteYum! A terrific cobbler, I love rhubarb!
ReplyDeleteI've never seen a fresh rhubarb before. Such a delicious looking cobbler you have here!
ReplyDeleteLooks Glorious!
ReplyDeletegoing to try it this weekend!
Whats AP flour?
ReplyDeleteAP is All Purpose. Sorry about the short-hand.
ReplyDeleteThat looks delicious! I love the flavours and combination =D.
ReplyDeleteMy Mom cooked with rhubarb all the time when I was growing up, but I have never cooked or baked with it.
ReplyDeleteThanks for joining in the fun at the Holiday Food Fest!
~Liz
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!
ReplyDeleteShirley
Hi,
ReplyDeleteYour 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
Excellent recipe. Worked perfectly! I used nectarine in place of strawberries and put lemon zest in topping (omitted orange zest). Very tasty!
ReplyDelete