Follow on InstagramStrawberry Rhubarb Cobbler “à la mode”
Cook's Notes: word about spices... Saigon cinnamon is stronger and more intense than regular ground cinnamon. It really enhances the flavor of the dish when used in baking. It is a 2 to 1 ratio with 1 teaspoon of Saigon to 2 teaspoons of ground. Nutmeg is a strong spice and should be used sparingly in a recipe. This recipe serves six. To reheat, avoid using the microwave, as the crust can become soggy. Place the cobbler pan in the oven at 350 degrees for 10 minutes. It's a better way to reheat.
Filling Ingredients:
- 2-1/2 cups strawberries, hulled and thickly sliced
- 2 cups rhubarb, trimmed and cut into 1/2-inch pieces
- 1/2 cup sugar
- 2 tablespoons quick-cooking tapioca or 1 tablespoon cornstarch
- 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
- 1/8 teaspoon each ground ginger and ground nutmeg
Topping Ingredients;
- 1- 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1- 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- A dash of ground nutmeg
- 2 tablespoons cold butter, cut into pieces
- 1 cup buttermilk
- 3 tablespoons sugar mixed with 1/2 teaspoon Saigon cinnamon or 1 teaspoon ground cinnamon
Directions:
- To prepare the filling, combine strawberries, rhubarb, 1/2 cup sugar, tapioca (or cornstarch), cinnamon, ginger, and nutmeg in a bowl. Let the mixture stand for 20 minutes.
- Preheat oven to 400 degrees.
- To prepare the 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, your fingers or pulse once in a food processor until crumbly. Use a fork to stir in buttermilk. Mix just until combined.
Use an 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 sugar/cinnamon mixture. Bake the cobbler until it is browned and bubbling, about 30 minutes. (Cover with foil if the top is browning too quickly.) Cool slightly on a wire rack. Serve warm.
Pie à la mode is a classic American dessert that consists of a slice of pie topped with a scoop of ice cream. The combination of warm, flaky pie with cold, creamy ice cream is a match made in heaven for many dessert enthusiasts. The phrase “à la mode” is actually French for “in the fashion” or “in the style,” and in the context of desserts, it refers to the addition of ice cream. The tradition of serving pie à la mode is believed to have originated in the United States, and it has become a popular dessert choice in diners and restaurants nationwide.
Looking for some last-minute 4th of July munchies? Check out these three charcuterie boards.
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