Strawberry Rhubarb Cobbler

http://momwhats4dinner.com/strawberry-rhubarb-cobbler/
Strawberry Rhubarb Cobbler
Friday, July 6th, 2012

Posted in Desserts Tags: Strawberry Recipes

The end of the strawberry season is here! Its a short season and I try to make the best of it! This year I found a new love for strawberry and rhubarb! I really love the combination of the two, its a bit sweet and a bit tart! Rhubarb is really sour so you do need to use a lot of sugar to sweeten it up, the strawberries if sweet help with that!

I asked my kids how they wanted to use up the last of the strawberries and they said they wanted something baked! I made a strawberry rhubarb pie not to long ago so I wanted to try something else. I was split between a crisp and cobbler. I ended up making a cobbler, it turned out amazing! I used cornstarch for the filling instead of flour, it made for a nice glossy filling.

What you will need:

4 cups chopped rhubarb
1 quart strawberries
1 -1/3 cup sugar
3 heaping tsp of cornstarch
1 tsp orange zest
1 tbsp juice of an orange ( I just squeeze the orange with my hand)

Remove the stems from strawberries, remove ends and tops of rhubarb and cut into small pieces. Combine the cut up rhubarb, strawberries, sugar, cornstarch, orange zest and orange juice, toss with your hands till well combined.

For topping:

1 cup unbleached flour
3/4 cup sugar
2 tbsp unsalted butter
3/4 cup milk

Combine the flour, sugar and break in the butter till it becomes crumby, add in the milk stir in till it becomes a batter.

In a 9×13 glass pan melt a tbsp of unsalted butter in a 350 degree oven, takes 1-2 minutes, remove from oven and add in the strawberry & rhubarb filling. Spoon over the batter with a tablespoon over the filling, a spoon at a time and lightly flatten till it covers the fruit. Bake in a 350 degree oven till batter browns, takes about 1 hour.

http://www.joanne-eatswellwithothers.com/2012/05/recipe-deep-dish-strawberry-rhubarb-pie.html
Deep-Dish Strawberry Rhubarb Pie with Crumb Topping
Serves 8, adapted from The Bon Appetit Cookbook

Ingredients
For the crust:

1 1/2 cups plus 1 tsp all purpose flour
2 1/2 tbsp sugar
1/2 heaping tsp cinnamon
pinch of salt
11 tbsp chilled unsalted butter, cut into 1/2-inch pieces
3/4 tsp vanilla extract
2 tbsp ice cold water
1 egg, beaten to blend



For the crumb topping:

2/3 cup rolled oats
1/2 cup all purpose flour
1/2 cup firmly packed light brown sugar
1/4 tsp cinnamon
6 tbsp chilled unsalted butter, cut into 1/2-inch pieces


For the filling:

3/4 lb rhubarb, sliced 1/2-inch thick on sharp diagonal
1 quart strawberries, hulled and halved
1 cup sugar
1/4 cup cornstarch
1/2 tsp cinnamon
1/8 tsp nutmeg


Instructions
For the crust:

Combine the flour, sugar, cinnamon and salt in the bowl of a food processor, pulsing to combine. Add in the butter and pulse until butter is the size of peas. Add in the vanilla and water, pulsing again just until the dough comes together, adding more water by the tbsp if necessary. Gather dough into a ball and flatten into a disk. Refrigerate for at least 30 minutes and up to 24 hours.
Roll out the dough between two sheets of parchment paper to 1/8-inch thick round. Peel off the top sheet of paper. Transfer the dough to a 9-inch deep dish pie plate. Discard the paper. Trim the overhang to 1/2-inch and crimp edges if desired. Refrigerate 20 minutes.
Preheat oven to 350. Line the crust with parchment paper or foil. Fill with dried beans or pie weights. Bake until the crust is set, about 15 minutes. Remove the paper and beans. Brush the crust with the egg glaze. Bake until light brown, about 20 minutes. Cool completely.


For the topping:

Increase oven temperature to 375. Combine the oats, flour, sugar, and cinnamon in the bowl of a food processor. Pulse in the butter until crumbly. Transfer to a bowl and refrigerate until use.


For the filling:

Mix the rhubarb, strawberries, sugar, cornstarch, cinnamon and nutmeg in a large heavy saucepan. Allow to macerate for 30 minutes, stirring occasionally. Bring to a boil over medium heat, stirring constantly. Reduce the heat and simmer until juices thicken, about 3 minutes.
Pour the filling into the prepared crust. Cover with the topping. Bake for 35 minutes or until topping is golden and juices are bubbling. Cool on rack. Serve warm or at room temp.