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Strawberry Rhubarb Cobbler
Melissa Hart

Strawberry Rhubarb Cobbler

Fresh rhubarb gives strawberries the tart backbone they need after baking. Choose firm red or green stalks and discard every leaf; rhubarb leaves are not edible. The fruit softens at the same pace when cut into small pieces, and a simple vanilla biscuit topping lets its rosy color show through.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 cups hulled quartered fresh strawberries
  • 3 cups 1/2-inch fresh rhubarb pieces
  • 1 cup granulated sugar
  • 4 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 1 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 6 tbsp cold unsalted butter cubed
  • 3/4 cup cold heavy cream

Method
 

  1. Heat the oven to 375°F and butter a 9-by-13-inch baking dish.
  2. Fold the strawberries and rhubarb with 1 cup sugar, cornstarch, vanilla and 1/4 teaspoon salt in the dish.
  3. Whisk the flour, 1/3 cup sugar, baking powder and 1/2 teaspoon salt, then work in the butter until crumbly.
  4. Stir in the cream only until the flour is moistened.
  5. Drop the dough by heaping tablespoons over the fruit, keeping open spaces between the biscuits.
  6. Bake for 43 to 47 minutes until the center bubbles and the topping is golden; rest 30 minutes so the filling can thicken.