Best Lemony Strawberry Rhubarb Cobbler Recipe Epicuriouscom Recipes

STRAWBERRY-RHUBARB CRISPS WITH CARDAMOM AND NUTMEG

Steps:

• For topping:
• Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until moist clumps form.
• For filling:
• Preheat oven to 375°F. Butter six 1 1/4-cup custard cups. Combine all ingredients except whipped cream in large bowl; stir to blend. Let stand until juices form, about 15 minutes.
• Divide rhubarb mixture among prepared custard cups. Sprinkle topping evenly over mixture in each. Bake until topping is golden brown and crisp and filling is bubbling thickly around edges, about 45 minutes. Serve warm with sweetened whipped cream.

STRAWBERRY RHUBARB COBBLER WITH CORNMEAL BISCUIT TOPPING

Steps:

• For Filling:
• Preheat oven to 400°F. Mix sugar, flour and cloves in large bowl. Add strawberries and rhubarb and toss to coat with sugar mixture. Transfer filling to 10-inch-diameter glass pie dish.
• For Topping:
• Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form (do not overmix). Spoon topping evenly over filling.
• Bake until topping is golden brown and filling is tender, about 25 minutes. Serve warm or at room temperature.

STRAWBERRY-RHUBARB CRISP

Steps:

• Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter a 9-inch deep-dish pie plate and line a baking sheet with parchment.
• To make the topping: In a medium mixing bowl, stir together the flour, brown sugar, rolled oats, cornmeal, cinnamon, salt, butter, and oil with a fork until completely blended. Set aside. To make the filling: In another medium bowl, combine the strawberries and rhubarb with the turbinado sugar, flour, and cornstarch, stirring to coat the fruit.
• Pour the fruit mixture into the prepared pie plate. Sprinkle the topping evenly over the fruit mixture. Place the pie plate on the prepared baking sheet. Bake for 40 to 45 minutes, until the fruit is bubbling around the edges and the top is golden brown and crispy. Let cool slightly.
• Serve the crisp warm. It is best served the same day, but it can be covered with plastic wrap and refrigerated for up to 3 days.

RHUBARB STRAWBERRY COBBLER

Steps:

• Preheat oven to 425°. In a large bowl, mix sugar and flour. Add fruit; toss to coat. Transfer to a greased 11x7-in. baking dish. Dot with butter., For crust, in a bowl, mix flour and salt. In another bowl, whisk oil and water; add to flour mixture, stirring with a fork until a dough is formed (dough will be sticky)., Roll dough between two pieces of waxed paper into an 11x7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar., Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.