I'm lagging behind with my rhubarb baking since I moved my plant
this Spring and had to rely on friends to share with me.
Even though it came later, that first bite of mellow strawberry- rhubarb
cobbler was delicious! With ice cream of course!
It is the perfect mix of sweet strawberries and tart rhubarb
covered with a wonderful crunchy, buttery topping.
I tossed some Saskatoon berries into one half of the mixture.
It was very good but in this case I am a purist and preferred the
strawberry rhubarb combination. So now I know!
STRAWBERRY RHUBARB COBBLER
4 cups cut-up fresh rhubarb (½ inch pieces)
1 box (10 oz.) frozen strawberries*
(about 1½ cups including juice)
3/4 cup sugar
2 Tbsp. instant cooking tapioca
Mix rhubarb, strawberries, sugar and tapioca together thoroughly.
Let stand for 10 minutes.
Pour fruit mixture into well buttered 9 x 13-inch glass baking dish.
Place into preheated 350 degree oven until bubbly, about 25 to 30 minutes
before adding topping.
1 1/3 cups flour
1 tsp. baking powder
3 Tbsp. granulated sugar
3 Tbsp. brown sugar
¼ tsp. ground cinnamon
½ cup melted butter
½ tsp. vanilla
Blend flour, baking powder, sugars and cinnamon. Add melted butter and
vanilla; stir together with a fork until dough clumps together.
Cover hot fruit mixture evenly with the crumble topping.
Continue baking for 25 to 30 minutes or until topping is golden brown.
Delicious served warm with a scoop of vanilla ice cream.
Yield: 8 to 10 servings
* if using fresh strawberries, chop hulled berries to make 1½ cups.
Sprinkle with 2 Tbsp. sugar; stir and allow to stand for
10 minutes until juice is formed.