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. It’s so simple, you can replace the strawberries and rhubarb with just about any fruit of your choice.
Strawberry Rhubard Cobbler Recipe
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
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.
8. Serve warm with whipped cream or a scoop of vanilla ice cream.