RCI-DS.004.0240.001
Rhubarb-Strawberry Cobbler
Rhubarb-Strawberry Cobbler from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- rhubarb1 1/4 poundscut into 1-inch chunks (4 cups)
- plus 1 teaspoon Sugar3/4 cup
- 1 tablespoon
- strawberries1 pinteach hulled and cut into quarters
- 1 1/2 cups
- 1 1/2 teaspoons
- 1/2 teaspoon
- 1/4 teaspoon
- 1/4 teaspoon
- 1/8 teaspoon
- 4 tablespoons
- plus 1 tablespoon heavy or whipping cream3/4 cup
Method
1
Preheat the oven to 375°F.
2
Combine the rhubarb chunks and strawberry quarters in a large bowl with 3/4 cup sugar and 1 tablespoon cornstarch; toss gently to coat evenly and allow to sit for 5 minutes.
5 minutes
3
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4
Cut 4 tablespoons of cold margarine or butter into small cubes and add to the flour mixture; use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs.
5
Add 3/4 cup heavy or whipping cream to the flour-butter mixture and stir gently with a fork until just combined into a thick, biscuit-like dough; do not overmix.
6
Pour the fruit mixture including any accumulated liquid into an 8-inch square baking dish or similar 2-quart baking vessel.
7
Drop spoonfuls of the biscuit dough over the fruit, spacing them about 1 inch apart to allow for some expansion; the fruit should be mostly covered but some gaps are acceptable.
8
Brush the top of the biscuit topping with 1 tablespoon of melted margarine or butter.
9
Bake in the preheated 375°F oven for 35 minutes, or until the biscuit topping is golden brown and a toothpick inserted into the topping comes out clean.
35 minutes
10
Remove the cobbler from the oven and let it rest for 5 minutes before serving warm with whipped cream or ice cream if desired.