Baking - Desserts, Recipe

‘Tis the Rhubarb Season

Last weekend was the first of the season for our local farmer’s market. It felt so good to be shopping outside again, and seeing all the spring greens in everyone’s stalls. We got some yummy kale, which we made into kale chips; some lamb and mini-turnips that we used in a stew, and cooked up the turnip greens to use on pizza; spinach and cilantro for salads; and of course, rhubarb. My husband loves rhubarb, and would be happy to just have it stewed with yogurt. I, on the other hand, need some sweet with that sour to make it enjoyable.

I decided to make a strawberry rhubarb cobbler with our rhubarb. Sadly, it is not quite strawberry season yet, so we’re still using the ones that travelled a while to get to us, but at least the rhubarb is from just down the road. The original recipe for this cobbler can be found at Simply Recipes, but as usual, I changed a few things to reflect my tastes.

Happy Spring, and enjoy all that delicious local produce!

Strawberry Rhubarb Cobbler

Fruit Mixture:

  • 4 c rhubarb stalks, cut into 1-inch pieces
  • 2 c strawberries, stemmed and sliced
  • 1/2 c white sugar
  • 2 Tbsp flour
  • 1 tsp fresh ginger, grated (I find it easier to grate when the ginger is frozen)

Cobbler Crust:

  • 2 Tbsp white sugar
  • 1 c unbleached all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 c unsalted butter
  • 1/4 c buttermilk
  • 1 egg, lightly beaten
  • 1/2 tsp vanilla
  1. Preheat oven to 350F
  2. In a bowl, combine all fruit mixture ingredients. Let sit 30 minutes to an hour.
  3. In another bowl, combine 2 Tbsp sugar, flour, baking powder and  salt. Cut in butter until mixture resembles coarse crumbs. Combine milk, egg and vanilla and stir into flour mixture until just moistened.
  4. Pour fruit mixture into 2-quart casserole dish. Drop cobbler batter on the fruit. Bake for 35 minutes, until cobbler crust is golden brown.
  5. Savour the deliciousness!

3 thoughts on “‘Tis the Rhubarb Season”

  1. Hi Susan, I see recipes with unsalted butter and salt all the time. Why not just salted butter? Would love to know. It might actually convince me to keep some unsalted butter at home. Looks delicious; I just bought some rhubarb and strawberries myself this morning. Yum!

    1. I’m hoping to write a post about butter at some point. I learned in one of my classes that unsalted butter has a different effect on baking than salted butter, but I need to investigate it some more 🙂

      1. Thanks Susan. I will look forward to it. Also, love the idea of ginger in the cobbler … off to go give it a try.

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