This is the first time I've ever used rhubarb in a recipe; I've never even heard of this weird pink celery thing until maybe two years ago. I'm not entirely sure how I feel about it...I took a bite of the raw rhubarb and I swear the acid nearly burned a hole in my tongue, it was so sour. The stupid vegetable almost got itself kicked out of the recipe after that episode. But it did give me this beautiful cobbler, so I guess everything is all right between rhubarb and me.
Even if you're not a fan of rhubarb, you should make this. The biscuit topping is soft and fluffy, and the sugar on top caramelizes in the oven and gives it a slight crispness. The filling is tart and fruity, and the rhubarb and strawberries nicely compliment each other.
Start by cutting off the ends of your rhubarb stalks and cutting it into one-inch pieces.
If you put any of this in your mouth, don't say I didn't warn you.
Hull and slice your strawberries in half. If they're really big, you might need to quarter them.
Put the rhubarb, strawberries, water, and sugar in a saucepan and cook over medium heat until the fruit (or fruit and vegetables technically I guess) have released their juices and create a thick sauce.
Pour the filling into a greased pie plate or 8x8 baking pan and set it aside.
Now, make the topping. Mix together the flour, sugar, salt, and baking powder. Add the cubed butter and use your fingers a pastry cutter to work the butter into the flour mixture, until the butter pieces are about the size of small peas.
Add the butter milk and mix until the dough barely comes together. Don't over-mix!
Use an ice cream maker to scoop golf ball-sized pieces of dough on top of the filling. Or you could use your hands...why wash more baking utensils than you have to?
Now sprinkle some sugar on top and pop it into the oven!
I know I've been posting a bunch of pastries lately--cute, but complicated. This cobbler is a nice change of pace; it is so wonderfully simple and delicious, and is the perfect summer dessert, served warm from the oven with a big scoop of vanilla ice cream.
For the Filling:
2 cups rhubarb, cut into 1-inch pieces
2 cups strawberries, hulled and cut in half
¾ cup granulated sugar
2 tablespoons water
2 tablespoons cornstarch
¼ teaspoon vanilla extract
For the Topping:
1 cup flour
½ teaspoon salt
2 tablespoons granulated sugar, divided
2 teaspoons baking powder
4 tablespoons butter, cold
½ cup buttermilk, cold
Preheat the oven to 400 Fahrenheit.
Make the filling. Place the rhubarb, strawberries, sugar, water, and cornstarch in a pot over medium heat, and cook until the strawberries and rhubarb are soft, and their juices become a thick sauce.
Take the mixture off the heat, stir in the vanilla extract, and pour into a greased 8 x 8 inch baking pan or pie plate.
Make the biscuit topping. Whisk together the flour, salt, 1 tablespoon sugar, and baking powder.
Cut the butter into ½-inch cubes and add it to the flour. With a pastry cutter or using your hands, work the butter into the flour, until the mixture resembles coarse crumbs.
Add the buttermilk, and mix until the dough just comes together. Do not overmix. Scoop golf ball-sized pieces of dough over the filling.
Sprinkle the remaining 1 tablespoon of granulated sugar over the biscuits.
Bake the cobbler for 40 minutes, or until the biscuits are golden brown. Let cool until just warm, and serve.