I am supposed to be out this evening (one of our law firms is having a gala to celebrate their 25th anniversary - tough choice, law firm gala in a hip location in Toronto or being at home watching the tube . . .) so I am posting in advance a great recipe I made with the first strawberries of the season. Because there is more rhubarb than strawberries in this dessert it can be a bit tart, you could add more sugar or increase the amount of strawberries to sweeten it a bit. We love it as is.
It was originally published in Anne Lindsay's New Light Cooking.
Strawberry Rhubarb Cobbler
3/4 cup sugar
3 tablespoons flour
1 tsp cinnamon
grated rind of 1 medium lemon
4 cups rhubarb, diced very small
3 cups ripe strawberries, hulled, cut in pieces if large
TOPPING
1 cup flour, fluffed to aerate before measuring
1/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 teaspoon table salt
Zest of a lemon
3 tablespoons cold butter, diced
2/3 cup buttermilk
Preheat oven to 400F.
In a large bowl, toss sugar, flour, cinnamon and rhubarb. Gently stir in strawberries and transfer to an eight cup shallow baking dish. Bake in the ovenfor 10 minutes.
In a bowl, combine flour, sugar, baking powder, baking soda, salt and lemon zest. With your fingers, rub in butter until a coarse meal forms. With a fork, mix in buttermilk just to moisten. Spoon topping over fruit.
Bake for 30 - 40 minutes or until topping is golden and fruit is bubbly. Serve immediately with a splash of cream or a scoop of ice cream.
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