Rhubarb-Strawberry Cobbler

Rhubarb-Strawberry Cobbler Recipe from USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 8

Introduction

Rhubarb-Strawberry Cobbler is a delicious and classic dessert that combines the tartness of rhubarb with the sweetness of strawberries. This recipe is perfect for spring and summer when both rhubarb and strawberries are in season.

History

Cobblers have been a popular dessert in American cuisine for centuries. The combination of fruit filling topped with a biscuit-like crust has been a favorite among home cooks and professional chefs alike. The addition of rhubarb and strawberries to the cobbler adds a unique twist to this traditional dessert.

Ingredients

1.25 lb (567 g) of rhubarb, cut into 1 inch chunks (4 cups)
0.75 cup plus 1 tsp of sugar
1 tbsp of cornstarch
1 pt (473 ml) of strawberries, each hulled and cut into quarters
1.5 cups of all-purpose flour
1.5 tsp of baking powder
0.5 tsp of baking soda
0.25 tsp of salt
0.25 tsp of ground cinnamon
0.13 tsp of ground nutmeg
4 tbsp of margarine or butter (0.5 stick)
0.75 cup plus 1 tbsp of heavy or whipping cream

How to prepare

Prepare the filling:
In a 3 qt (2.84 liter) saucepan, heat the rhubarb and 0.5 cup of sugar over high heat, stirring constantly, until it comes to a boil.
Reduce the heat to medium-low and continue cooking until the rhubarb is tender, about 8 minutes.
In a cup, mix the cornstarch with 0.25 cup of water.
Stir the cornstarch mixture and strawberries into the rhubarb mixture; continue cooking for 2 minutes until the mixture thickens slightly.
Remove from heat.
Meanwhile, preheat the oven to 400°F (204°C). In a bowl, mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and 0.25 cup of sugar.
Using a pastry blender or two knives used scissor-fashion, cut in the margarine or butter until the mixture resembles coarse crumbs.
Add 0.75 cup of heavy or whipping cream; quickly stir just until the mixture forms a soft dough that pulls away from the side of the bowl.
Turn the dough onto a lightly floured surface; knead 6 to 8 strokes to mix thoroughly.
With a floured rolling pin, roll the dough to a thickness of 0.5 inch.
Using a floured 3-inch star-shaped cookie cutter, cut out as many biscuits as possible.
Reroll the trimmings and cut as above to make a total of 8 biscuits.
Reheat the rhubarb filling until hot; pour it into a shallow 2 qt (1.89 liter) casserole or an 11" by 7" glass baking dish.
Place the biscuits on top of the rhubarb.
Brush the biscuits with 1 tbsp of cream and sprinkle them with 1 tsp of sugar.
Place a sheet of foil under the baking dish; crimp the edges to form a rim to catch any drips during baking.
Bake for 20 minutes or until the biscuits are golden brown and the rhubarb filling is bubbly.
Cool slightly on a wire rack before serving warm, about 15 minutes.

Variations

Try adding a handful of fresh blueberries to the filling for an extra burst of flavor.
Substitute half of the rhubarb with peaches for a different twist on this classic dessert.

Cooking Tips & Tricks

Make sure to cut the rhubarb into evenly sized chunks to ensure even cooking.

- Be careful not to overmix the biscuit dough, as this can result in tough biscuits.

- Brushing the biscuits with cream and sugar before baking gives them a beautiful golden color and a slightly sweet crust.

Serving Suggestions

Serve the Rhubarb-Strawberry Cobbler warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat.

Cooking Techniques

The key to a successful Rhubarb-Strawberry Cobbler is to cook the rhubarb filling until it is tender but still slightly firm. This ensures that the filling is not too mushy when baked with the biscuit topping.

Ingredient Substitutions

If you don't have rhubarb on hand, you can substitute it with additional strawberries or other fruits such as raspberries or blackberries. You can also use frozen rhubarb if fresh is not available.

Make Ahead Tips

You can prepare the rhubarb filling and biscuit dough ahead of time and assemble the cobbler just before baking. This is a great make-ahead dessert for entertaining.

Presentation Ideas

Serve the Rhubarb-Strawberry Cobbler in individual ramekins for a more elegant presentation. Dust the top with powdered sugar before serving for a finishing touch.

Pairing Recommendations

Pair this Rhubarb-Strawberry Cobbler with a glass of sweet dessert wine or a cup of hot tea for a delightful end to a meal.

Storage and Reheating Instructions

Store any leftover Rhubarb-Strawberry Cobbler in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes until warmed through.

Nutrition Information

Calories per serving

Calories: 380 per serving

Carbohydrates

Carbohydrates: 56g per serving

Fats

Total Fat: 14g per serving

Saturated Fat: 8g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

Vitamin C: 32% of the daily recommended intake per serving

Calcium: 10% of the daily recommended intake per serving

Iron: 15% of the daily recommended intake per serving

Alergens

Contains dairy and gluten.

Summary

This Rhubarb-Strawberry Cobbler is a delicious dessert that is high in carbohydrates and fats, with moderate amounts of protein. It is also a good source of Vitamin C, calcium, and iron.

Summary

Rhubarb-Strawberry Cobbler is a classic dessert that is perfect for showcasing the flavors of spring and summer. With a tender rhubarb and strawberry filling topped with golden biscuits, this cobbler is sure to be a hit at your next gathering.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Rhubarb-Strawberry Cobbler. It was tucked away in an old cookbook that had been passed down to me from my own grandmother. The pages were yellowed and fragile, but the recipe itself looked like it had been written with care and precision.

I had always been a lover of baking, and the thought of combining the tartness of rhubarb with the sweetness of strawberries intrigued me. I had never made a cobbler before, but I was eager to try my hand at it.

The first step was to gather the ingredients. I had some fresh rhubarb growing in my garden, and I made a trip to the market to pick up some ripe strawberries. I also needed flour, sugar, butter, and a few other pantry staples. As I gathered everything together on my kitchen counter, I couldn't help but feel a sense of excitement.

I followed the recipe carefully, mixing the chopped rhubarb and sliced strawberries with sugar and a bit of flour. The filling smelled divine as it bubbled away on the stove, the tartness of the rhubarb mingling with the sweetness of the strawberries.

Next, I prepared the cobbler topping. I mixed together flour, sugar, baking powder, and salt, then cut in some cold butter until the mixture resembled coarse crumbs. I added a bit of buttermilk to bring the dough together, then patted it out and cut it into pieces to top the fruit filling.

As the cobbler baked in the oven, the aroma that filled my kitchen was intoxicating. The sweet scent of strawberries and rhubarb mingled with the buttery, flaky topping, creating a tantalizing fragrance that made my mouth water.

When the cobbler emerged from the oven, golden brown and bubbling around the edges, I couldn't wait to dig in. I scooped out a generous portion onto a plate, topping it with a dollop of freshly whipped cream.

The first bite was pure bliss. The tartness of the rhubarb was perfectly balanced by the sweetness of the strawberries, and the buttery cobbler topping added a delightful crunch. It was a symphony of flavors and textures that danced on my taste buds, leaving me craving more.

I shared the cobbler with my family that evening, and it was a hit. My children begged for seconds, and even my husband, who was not usually a fan of fruit desserts, couldn't resist a second helping.

As we sat around the table, enjoying our dessert together, I thought about the origins of the recipe. I wondered who had first come up with the idea of combining rhubarb and strawberries in a cobbler, and how it had made its way into my grandmother's cookbook.

I imagined a kindly old woman, much like myself, who had stumbled upon the recipe in a worn and well-loved cookbook. Perhaps she had adapted it from a friend or neighbor, adding her own touches and tweaks over the years until it became the perfect combination of flavors and textures that it was today.

I felt a sense of connection to this unknown woman, a fellow lover of baking and sharing delicious food with her loved ones. I felt grateful for the opportunity to carry on her tradition, passing down the recipe for Rhubarb-Strawberry Cobbler to future generations of my own family.

As I savored the last bite of cobbler, I made a mental note to jot down the recipe in my own handwriting, so that it would be preserved for years to come. I knew that this dessert would become a staple in our household, a beloved treat that would be shared and enjoyed for generations to come.

And as I sat back in my chair, content and full of love and memories, I couldn't help but smile. This recipe had brought me joy, connection, and a sense of tradition that I knew would endure long after I was gone. And for that, I was grateful.