Spring for Sweets with a Strawberry and Rhubarb CobblerCook's notes: Strawberries and rhubarb are one of the great flavor combinations of springtime. Here the duo stars in a traditional cobbler, fragrant with the aromas of cinnamon, ginger and nutmeg. If you must, you can top it with a scoop of vanilla frozen yogurt or a dollop of whipped cream but quite honestly, it doesn't need it. Though my husband disagreed with this advice and topped his dish off with ice cream.
Recipe adapted from eatingwell.com
Strawberry and Rhubarb Cobbler
- 2-1/2 cups strawberries, hulled and thickly sliced
- 2 cups rhubarb, trimmed and cut into 1/2-inch pieces (2 cups)
- 1/2 cup sugar
- 2 TB. quick-cooking tapioca or 1 tablespoon cornstarch
- 1 tsp. Saigon cinnamon
- 1/8 tsp. ground ginger
- 1/4 teaspoon ground nutmeg
- 1- 1/2 cups all-purpose flour
- 1/4 cup plus 1 tablespoon sugar, divided
- 1- 1/2 tsp. baking powder
- 1/2 tsp. teaspoon baking soda
- 1/2 tsp. salt
- 1/4 tsp. ground ginger
- dash of ground nutmeg
- 2 TB. cold butter, cut into pieces
- 1 cup nonfat buttermilk
- To prepare filling: Combine strawberries, rhubarb, 1/2 cup sugar, tapioca (or cornstarch), cinnamon, ginger and nutmeg in a bowl and let stand for 20 minutes.
- Preheat oven to 400 degrees.
- To prepare topping: Stir together flour, 1/4 cup sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a large bowl. Cut butter into dry ingredients with a pastry cutter, 2 forks or your fingers until crumbly. Use a fork to stir in buttermilk just until combined.
- Use a 8 x 8 baking dish or an oval dish and with a slotted spoon place filling ingredients in the baking dish.
- Use a large spoon and drop the dough in 8 dollops over the filling. Sprinkle with the remaining 1 tablespoon sugar mixed with cinnamon. Bake the cobbler until browned and bubbling, 30 minutes. (Cover with foil if the top is browning too quickly.) Cool slightly on a wire rack. Serve warm.