image and recipe from minimally invasive
Have a big of time and want to taste the most incredible Strawberry-Rhubarb Cobbler EVER? I found it from Amy's blog, of course. Click below for the recipe that will have you licking your bowl and fingers and chops for more and more...
The most amazing strawberry rhubarb cobbler ever:
adapted from The Houndstooth Gourmet and Simply Recipes
Depending on the juiciness of the fruit you use, 2 tablespoons of cornstarch may be too much or not enough. The strawberries I used were quite plump, so the liquid was a little thin after baking. It was delicious, just not terribly thick.
4 1/2 cups rhubarb stalks, cut into 1-inch pieces (Discard any leaves from stalks and trim any stringy layers from thick stalks)
2 cups strawberries, stemmed and sliced
1/2 cup sugar
1 tablespoon balsamic vinegar
2 tablespoons cornstarch
2 Tbsp white sugar
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg, lightly beaten
In a large bowl, mix rhubarb and strawberries with sugar. Macerate 10 minutes, then mix well with balsamic vinegar and cornstarch, and let sit for an additional 20 minutes.
In a medium bowl, combine 2 tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the egg and add enough milk until mixture is just moistened. This might be less than the 1/4 cup called for, so don’t add it all at once.
Pour fruit into a 2-quart casserole dish. Drop the batter on the fruit. Bake in a 350Â°F oven for 35 minutes until cobbler crust is golden brown.
Note for next time: Try slivered almonds in the topping and sprinkle with demerara sugar just before baking.