Posts Tagged With: Rhubarb

Strawberry Rhubarb Cobbler

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

Cobbler topping

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

Directions

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.

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Serve with vanilla ice cream (or as we had, mango ice cream).

Serves 8 – 10.

Categories: Dessert, Kosher, Recipe, Strawberries, Vegetarian | Tags: | Leave a comment

Strawberry Rhubarb Crisp for Breakfast

It is always a good day when I get to stop at Filaskys Produce in Middletown, DE.  At first I was nervous because they only had a sign up for asparagus; but then I saw them, the beautiful Filasky strawberries!  After a conversation catching up with Cindy Filasky, I walked out with their strawberries, rhubarb and asparagus (and some Woodside Creamery ice cream).

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Now it feels like May.

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I went home and immediately got to work on the next day’s breakfast – strawberry rhubarb crisp.

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But, crisp for breakfast?  Yes, instead of ice cream, I top it with some plain greek yogurt and a touch of honey. What a treat!

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Strawberry Rhubarb Crisp

Adapted from Zoe Francois 

FOR THE FRUIT FILLING:

  • 1/2 pound strawberries, cut into slices (from Filaskys Produce)
  • cups rhubarb, cut into 1/2-inch slices (from Filaskys Produce)
  • 1/2 cup sugar
  • 1 1/2 Tbsp cornstarch
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon freshly grated ginger
 FOR THE CRISP TOPPING:
  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar, well packed
  • 1/3 cup old-fashioned rolled oats
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • tablespoons unsalted butter, melted

Directions

Preheat oven to 350 degrees F.

In a large bowl, toss together the strawberries, rhubarb, sugar,cornstarch, zest, and ginger.
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Place the mixture in a shallow 4-cup baking dish. Loosely cover with foil and bake for 30 minutes.
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While the fruit mixture is baking, make the crisp topping. In a medium-sized bowl, mix together the flour, brown sugar, oats, salt, cinnamon, ginger and butter, until the butter is distributed evenly.
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After the fruit has baked for 20 minutes, remove the foil and cover with the crisp topping.
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Return to the oven and bake, uncovered, for an additional 30 minutes. 

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Serve room temperature as a dessert with ice cream or as breakfast with a dollop of greek yogurt and some honey.

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Serves 4 – 5

 

 

Categories: Breakfast, Dessert, Kosher, Recipe, Strawberries | Tags: | 2 Comments

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