It’s strawberry time in Delaware!
Just not in my garden yet. My strawberries are still a couple of weeks away, but Fifer Orchards has high tunnels, so their strawberries are in, and they are delicious!
Rhubarb is also in now as well, so….
And where did I get the recipe for this happy dessert? It is the first recipe I have tried from “It’s always about the food”, the cookbook I am in by The Monday Morning Cooking Club. This recipe comes from Dana Slatkin, who runs the Beverly Hills Farmgirl Cooking School.
Now I am trying to figure out a way to justify eating it again for breakfast tomorrow…hmmm, maybe if I use yogurt instead of ice cream?
Strawberry Rhubarb Cobbler
from Dana Slatkin in Monday Morning Cooking Club’s “It’s always about the food”
2 bunches rhubarb (~1 lb), trimmed (locally grown)
3/4 cup superfine sugar
1 rounded Tbsp all-purpose flour
2 cups strawberries, hulled and halved (from Fifer Orchards)
Vanilla ice cream, for serving
1 cup all purpose flour
2 1/2 Tbsp superfine sugar
1 1/2 tsp baking powder
pinch sea salt
2 oz cold, unsalted butter, cubed
1/4 cup milk
2 Tbsp whipping cream
Preheat the oven to 400F. Grease a 9 x 11, or slightly smaller, baking dish.
Cut the rhubarb into 1/2″ thick slices and toss with the sugar and flour.
Place in the prepared baking dish. Bake for 15 minutes or until the rhubarb is starting to break down and the juices bubble around edges. Remove from the oven.
While the rhubarb is cooking, make the topping. Combine the flour, sugar, baking powder and and salt in a large bowl. Using your fingers or a pastry cutter, mix in the butter until coarse crumbles are formed. Add the milk and cream, mixing until just combined. The topping will be quite thick and sticky.
Place the strawberries on top of the rhubarb,
then drop clumps of the topping over the fruit. It need not totally cover the fruit and it will spread as it cooks.
Bake for 25 minutes or until the topping is golden and the filling is bubbling.
Serve with vanilla ice cream (or as we had, mango ice cream).
Serves 8 – 10.