Oh my you will love this recipe, I hope you will try it. I have never been a real big consumer of cobbler…until the other day. A friend and I went to lunch together and we had a version very similar to this one. I came home and got busy, remember that pavlova from a few days ago with the same combo and oh my we all love it !! love it!! So, I knew that same would ratio would work so I made a batch and everyone loved it. They said it was the best cobbler they had ever had ~ well goodness so here ya go. I hope you like as much as we did. We got some of the best strawberries this week from the market, they are so wonderful right now.
Strawberry Rhubarb Cobbler
1 cup of strawberries
1 cup of rhubarb
one batch of strawberry rhubarb sauce
2 tablespoons cornstarch
1 teaspoon vanilla paste
1 cup flour
1/3 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup unsalted butter, plus a little more for baking pan
1 cup buttermilk
vanilla ice cream, for serving
1 cup of finely chopped strawberries
1 cup of finely chopped rhubarb
juice of 1/2 lemon
1/4 cup sugar
pinch of salt
1 teaspoon vanilla
1/8 cup water
Place all ingredients a larger boiler and bring to a boil. Turn heat to a low simmer and simmer for 35 minutes. Place in refrigerator once cooled.
Butter 6 ramekins or small baking dishes and place on a baking sheet.
Take berries and mix well add corn starch to coat all berries. Place berries and rhubarb in each dish evenly. Divide the filling evenly among the ramekins.
In a medium bowl, whisk together the flour, granulated sugar, salt and baking powder. Using a pastry cutter or two forks, cut in the butter until the flour mixture resembles course crumbs. Stir in the vanilla in the buttermilk, then add the buttermilk until the dough just comes together. Drop the dough by tablespoon full over the strawberry rhubarb filling.
Bake for 30 minutes, or until the cobbler topping is golden brown and fluffy and the filling is bubbling. Remove from oven and serve while warm, with vanilla ice cream.
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