One of my cooking goals for the summer is to try new ingredients. I've never cooked Rhubarb before and remember not really liking it as a child. Well, a few weeks ago I was at the Farmer's Market and thought I better give it try. This is the most amazing recipe. I normally don't like baked fruity-type desserts, but this is by far the exception. And it's so easy to make!
Strawberry Rhubarb Cobbler
(Adapted from America's Test Kitchen Family Cookbook)
10 oz Rhubarb, cut in 1/4 inch pieces
1 quart (16 oz) Strawberries, sliced (see slicing tip)
1 Tbsp Cornstarch
1/2 cup sugar (adjust to sweetness of rhubarb and strawberries)
1 tsp vanilla
1 cup flour
1/4 cup sugar, plus 2 tsp sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup buttermilk
4 Tbsp melted butter
1/2 tsp vanilla
1/8 tsp cinnamon
1. Preheat oven to 400 degrees while making fruit filling.
2. Mix strawberries, rhubarb, cornstarch, sugar, vanilla in 9 inch pie plate or similar size casserole dish.
3. Bake for 20 to 30 minutes, just as fruit juices begin to release.
4. While filling is baking make biscuit dough. Combine flour, 1/4 cup sugar, baking powder, baking soda and salt in large bowl.
5. Combine buttermilk, butter and vanilla in another bowl.
6. Combine 2 tsp sugar and cinnamon in third bowl.
7. Mix buttermilk mixture and flour mixture together with spatula.
8. Take fruit filling out of oven and place 8 pieces of dough on top of fruit filling. Sprinkle cinnamon sugar mixture on top of biscuits.
9. Put back in oven and bake for 15 to 20 minutes. Biscuits should be golden brown.
10. Let cool 15 minutes on wire rack.