| Strawberry-Rhubarb Cobbler |
Author: Nancy Baggett
This homespun strawberry-rhubarb cobbler is one of my hubby’s favorites, and I think it’s a winner, too. Part of the secret is that the berries and rhubarb are briefly roasted first, which helps concentrate their juices. Plus, just a bit of orange juice and zest brings out the taste of both the berries and the rhubarb. And the cobbler is mellowed with a crumbly-crispy crust that’s buttery and much easier that many cobbler toppings to make. (It’s just sprinkled over top of the fruit.)
If you like the rhubarb-berry combo here, do check out my easy strawberry-rhubarb freezer jam here; it’s been a huge hit with visitors to Kitchenlane. Or try my strawberry-rhubarb sorbet (& some regular pink strawberry blooms) here.
If you like the rhubarb-berry combo here, do check out my easy strawberry-rhubarb freezer jam here; it’s been a huge hit with visitors to Kitchenlane. Or try my strawberry-rhubarb sorbet (& some regular pink strawberry blooms) here.
Ingredients
Strawberry-Rhubarb Filling
- Generous ¾ cup sugar, plus more to taste
- 4 cups coarsely sliced fresh strawberries
- 1½ cups ¾-inch-long pieces fresh rhubarb
- 2½ tablespoons cornstarch
- ¼ cup orange juice
- ¼ teaspoon finely grated orange zest
Cobbler Crumb Topping
- 1⅓ cups unbleached all-purpose white flour
- ¼ cup packed light brown sugar
- ¼ cup granulated sugar
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 5 tablespoons unsalted butter, melted and cooled
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 375 degrees F.
For the fruit filling:
- In a very large glass pie plate or rectangular baking dish, thoroughly stir together the sugar, the strawberries and the rhubarb. Roast the fruit, stirring several times, for 15 minutes to concentrate the flavors. Meanwhile, ready the topping.
For the topping:
- Thoroughly stir together the flour, brown and granulated sugar, baking powder, and salt in a medium bowl. Add the melted butter, stirring until incorporated. Add the egg, stirring with a fork until mixture is blended and clumped. Set aside. Set the roasted fruit aside to cool slightly; then add more sugar to taste if the filling is too tart. Stir together the cornstarch and orange juice and zest until well blended. Whisk the mixture into the fruit mixture.
- Divide the filling equally among the individual casseroles, or place in a single 2½- to 3-quart (or similar) large casserole. Sprinkle the clumps of dough mixture evenly over the fruit. Bake (middle rack) of the oven for 35 to 45 minutes, or until well browned and bubbly on top. Test the center with a tooth pick; the crumb particles should look dry and crumbly-crusty. Transfer to wire rack and let cool to barely warm or cooled before serving. The cobbler will keep, refrigerated, for up to 3 days. Serve at room temperature or reheated to warm in a low oven.
Notes
Tip: Use 1-cup oven-proof casseroles for appealing individual cobblers. Or use a single large baking dish and serve the cobbler from it.
Recipe by KitchenLane at http://kitchenlane.com/2013/06/stunning-hot-pink-trailing-strawberries.html