Strawberry Rhubarb Cobbler
- FOR THE STRAWBERRY RHUBARB FILLING:
- 1-1/2 pound Rhubarb, Sliced Into 1/2-inch Pieces
- 1 pound Strawberries, Hulled And Quartered
- 3/4 cups Sugar
- 2 Tablespoons Cornstarch
- 2 Tablespoons Instant Tapioca
- 1 Tablespoon Freshly Squeezed Orange Juice
- 1 teaspoon Orange Zest
- FOR THE DOUGH:
- 1 cup All-purpose Flour
- 3 Tablespoons Packed Brown Sugar
- 2 teaspoons Baking Powder
- 1/4 teaspoons Kosher Salt
- 3 Tablespoons Unsalted Butter, Chilled And Diced
- 1/3 cups Milk
- 2 Tablespoons Sugar
- Preheat oven to 375u0b0 F.
- For the strawberry rhubarb filling:
- In a medium bowl, toss rhubarb and strawberries with sugar, cornstarch, tapioca, orange juice, and orange zest. Let stand for 15 minutes, stirring every 5 minutes.
- For the dough:
- In a large bowl, whisk together flour, brown sugar, baking powder, and salt. With a rigid pastry blender or a fork, cut butter into dry mixture until incorporated and crumbly. Drizzle milk evenly over the top of the mixture and then stir together just until evenly moistened. Do not over-mix. Dough will be thick.
- To assemble the cobbler:
- Transfer strawberry rhubarb filling to a deep baking dish (the oval dish shown in my photos is about 9 x 11 inches, with tall sides). Using a spoon, drop dough onto top of strawberry rhubarb filling, dividing evenly into 8 dough mounds. Sprinkle the 2 tablespoons of sugar evenly over the dough mounds.
- Bake, uncovered, for about 40 minutes, until biscuits are browned and filling juices are thickened and bubbling nicely. Remove from oven to a cooling rack. Let cool for about 30 minutes before serving. This is great with a scoop of vanilla bean ice cream-or a dollop of whipped cream, or a splash of cream.
strawberry rhubarb, rhubarb, strawberries, sugar, cornstarch, tapioca, freshly squeezed orange juice, orange zest, allpurpose, brown sugar, baking powder, ubc, unsalted butter, milk, sugar
Taken from tastykitchen.com/recipes/desserts/strawberry-rhubarb-cobbler/ (may not work)