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
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
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
- Preheat oven to 425°.
- Rinse and cut strawberries and rhubarb. Cut rhubarb into 1-inch cubes.
- Add strawberries and rhubarb to a baking dish and toss with cornstarch and honey (or sugar).
- In a separate bowl, mix together the flour, sugar, baking powder, and salt.
- Blend in butter with your fingers or a pastry blender until mixture resembles coarse meal. Stir in the water until just combined.
- Drop spoonfuls of the topping over the fruit.
- Add 2 tablespoon of water and bake in middle of oven until topping is golden, about 25 minutes. Topping will spread as it bakes.
Blueberry Peach Cobbler
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
- Preheat oven to 425°.
- Add peaches and blueberries to a baking dish and toss with cornstarch and honey (or sugar) and lemon juice.
- Bake peaches and blueberries for 10 minutes.
- While peaches and blueberries are baking, prepare topping recipe above.
- Remove dish from the oven and drop spoonful of the topping over the fruit.
- Bake in middle of oven until topping is golden, about 25 minutes. Topping will spread as it bakes.
- 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.
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