Without question, I’m begging you to make this. While rhubarb is still in season (barely) get yourself some, and gather some nice juicy strawberries and prepare this relatively simple cobbler that will make you and your guests swoon.
This recipe all started when our daughter Sara called to say she had some rhubarb one of her customers had given her, and since we were having a family get-together at her house in San Diego with dear friends who were visiting us from Philadelphia, she wanted to use it. Some of the group went sailing on our boat (which lives in San Diego) in the afternoon, then we high-tailed it to her house in time for dinner.
She’d never cooked rhubarb before. We live about 70 miles apart so we collaborated on who would do what – she did most of the dinner – I brought sangak bread and made this dessert. I found some rhubarb in one of our stores so brought additional – she said she didn’t have a lot. And, before we left home I mixed up the dry ingredients for the biscuits you see above. Once there I asked Sara for her rhubarb and she promptly pulled out 3 bunches of baby red chard. I laughed and told her no, that’s not rhubarb! She laughed. She had never even HAD chard before, she thought. It was very limp looking (she hadn’t wrapped it in a plastic bag) so I don’t even know that it will be edible.
Anyway, good thing I’d brought about 8 stalks of rhubarb. I cut up all the fruit, added the sugar, tapioca and orange zest and let it sit for about 20 minutes (lower picture above). I spread it out to all the corners (I made a 1 1/2 sized recipe, so I used a 9×13 Pyrex dish, which was perfectly sized. Then I mixed up the dry ingredients, added the butter and cut that in, then added the milk and egg, mixed, plopped the biscuits all over the top (upper photo above). Baked for 35 minutes. Done! We let it rest about 45 minutes or so before we enjoyed it (immensely) with vanilla ice cream on the side.
What’s GOOD: oh my goodness, was this ever fantastic! Next time I’m at the grocery store I’m looking for any remaining rhubarb. Strawberries are still in, so I know I’ll find those. The biscuit/cobbler is tender and tasty. Loved it with vanilla ice cream. Altogether wonderful.
What’s NOT: absolutely nothing whatsoever. Worth making.
* Exported from MasterCook *
Strawberry Rhubarb Cobbler
Recipe By: Many thanks to Elise at Simply Recipes blog
Serving Size: 6
4 1/2 cups rhubarb — cut into 1-inch pieces. Trim outside stringy layer of large rhubarb stalks make sure to trim away and discard any of the leaves which are poisonous; trim ends.
1 1/2 cups strawberries — stemmed and sliced
1/2 cup sugar
2 tablespoons tapioca
1 teaspoon grated orange peel
2 tablespoon sugar
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg — lightly beaten
Notes: when I made it I ended up with more strawberries than rhubarb. I think this recipe is forgiving in that way – try to use the proportions above, but if not, just make sure you have the right amount (volume) of fruit. If you use less rhubarb, reduce the sugar some.
1. Preheat oven to 350°F.
2. In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest. Let sit to macerate for 30 minutes to an hour.
3. In a medium bowl, combine 2 Tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.
4. Pour fruit into a 2-quart casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 35 minutes until cobbler crust is golden brown.
5. Serve with whipped cream or vanilla ice cream (optional).
Per Serving: 285 Calories; 9g Fat (28.9% calories from fat); 5g Protein; 47g Carbohydrate; 3g Dietary Fiber; 57mg Cholesterol; 310mg Sodium.