For a long time, the thought of eating rhubarb was pretty repulsive to me. If you've ever tasted rhubarb without it being cooked in sugar, you might know what I'm talking about. Thus, I would always turn down any strawberry rhubarb concoction offered to me. Well, all I can say now, is that I sure missed out on a lot of deliciousness, and I feel like a real bone-head.
The first time I finally tried, what would become one of my favorite desserts, was at my Aunt's house. I remember it being just tart enough to make your mouth water, and just dry enough to sop up the extra ice cream left over in the bowl. Perrrr-fection.
This recipe is loosely adapted from her recipe, which was loosely adapted from "Fanny Farmer Cookbook". Let's just say there's a lot of adaptions going on here, and any more might result in GMO cobbler (this is me being funny).
Strawberry Rhubarb Filling
- 2 cartons strawberries
- 10 stalks rhubarb
- 3/4 c. sugar
- Dash of vanilla extract
- 2 tbsp. cornstarch mixed with 1/4 c. warm water
- 1/2 c. cornmeal
- 1 1/4 c. all purpose flour
- 1/2 c. sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 c. milk
- 1 egg
Step 1: Rinse and roughly chop fruit into bite size pieces. In a large pot, add rhubarb and 1/8 c. water, cook on medium for about 5 minutes. Then add strawberries, sugar, and vanilla. The amount of sugar you add is completely up to your taste buds! Let this mixture cook until the rhubarb starts to soften and lose its shape (about 10 minutes).
Step 2: While the fruit is cooking, move onto making the cobbler crust. Mix together the dry ingredients a in a medium mixing bowl. Then, add the egg and milk, and mix until combined. It should resemble a biscuit dough, but still stick to your fingers.
Step 3: Once the fruit is cooked, add in the cornstarch mixture and stir until completely combined with the fruit. Alternatively, you could use tapioca mix or gelatin, whatever you are comfortable with.
Step 4: Pour the fruit mixture into a large baking pan, then with slightly wet fingers, form small "cobbles" with the dough mixture along the top of the fruit. It may seem like there isn't a good fruit to cobble ratio, but the dough expands, so don't you worry!
Bake for about 30 minutes at 375 F., but check after 20 minutes (you want the top to be golden brown).
Serve with a scoop of vanilla ice cream and enjoy!
Don't be a bone-head like me, sign up for e-mails!