Eat & Tell: Strawberry Rhubarb Cobbler & Blueberry Peach Cobbler Recipes

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I’ve always wondered exactly what rhubarb is.  I’ve heard of rhubarb pie, jams and jellies, but I was always afraid to try it because it looked too much like celery.  And I hate celery.  So when I went to a restaurant that served buttermilk biscuits with butter and strawberry rhubarb puree, I was a little skeptical about trying it.  But, boy was I glad I did!  Fast forward to me at the supermarket the very next day buying strawberries and rhubarb.  I was going to make the puree but opted for a strawberry rhubarb cobbler instead.  I used my summer cobbler recipe, which has more of a biscuit topping and is not as sweet as a typical cobbler. I replaced the sugar in the filling with honey.  And because I was in a cobbler mood, I made a peach blueberry cobbler too!  We ate it so fast, I made another one a few days later.  Both recipes are below.  You can adjust to work with just about any fruit.

Strawberry Rhubarb Cobbler

Filling:

1 pint of strawberries
4 stalks of rhubarb
¼ cup of honey (OR ¼ cup of sugar)
1 teaspoon of cornstarch
2 tablespoons of water

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Biscuit Topping:

1 cup of all-purpose flour
¼ cup of sugar (1/2 if you want a sweeter topping)
1 teaspoon baking powder
½ teaspoon salt
¾ stick cold unsalted butter, cut into small pieces
¼ cup of boiling water

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Directions:

  1. Preheat oven to 425°.
  2. Rinse and cut strawberries and rhubarb.  Cut rhubarb into 1-inch cubes.
  3. Add strawberries and rhubarb to a baking dish and toss with cornstarch and honey (or sugar).
  4. In a separate bowl, mix together the flour, sugar, baking powder, and salt.
  5. Blend in butter with your fingers or a pastry blender until mixture resembles coarse meal.  Stir in the water until just combined.
  6. Drop spoonfuls of the topping over the fruit.
  7. Add 2 tablespoon of water and bake in middle of oven until topping is golden, about 25 minutes.  Topping will spread as it bakes.

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Blueberry Peach Cobbler

Filling:

6 large peaches cut into thin slices
1 ½ cup blueberries
1/8 teaspoon nutmeg
¼ teaspoon cinnamon
¼ honey (OR ¼ cup of sugar)
1 tablespoon of lemon juice
1 teaspoon cornstarch

Directions:

  1. Preheat oven to 425°.
  2. Add peaches and blueberries to a baking dish and toss with cornstarch and honey (or sugar) and lemon juice.
  3. Bake peaches and blueberries for 10 minutes.
  4. While peaches and blueberries are baking, prepare topping recipe above.
  5. Remove dish from the oven and drop spoonful of the topping over the fruit.
  6. Bake in middle of oven until topping is golden, about 25 minutes.  Topping will spread as it bakes.
  7. Prepare topping same as above.

If you are ever in the Cleveland area, check out Soho Kitchen & Bar to try the buttermilk biscuits and strawberry rhubarb puree.

Follow me on twitter @herlifeinspired

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