Strawberry Rhubarb Cobbler

The summer recipe for all your summer entertaining

I grew up eating Rhubarb. It grew on our property and I enjoyed it in every possible format. My mom would often make jam and to this day, there is nothing like rhubarb jam on fresh homemade bread. I even recall, chopping it up, adding sugar and eating it raw. At some point I discovered the magical combination of strawberries and Rhubarb. I still prefer it to be less sweet and have that tartness pushing through. That's where this recipe shines.

Summer screams strawberry rhubarb cobbler to me. Pair it with ice cream fresh from the oven and you have the perfect dessert for any gathering. Always a crowd pleaser and easy to put together in just minutes. Its always my last minute go to. Don't have access to fresh rhubarb? Don't worry. You can find it in the freezer section of most grocery store. So lets get into it!

Strawberry Rhubarb Cobbler

Ingredients

• 4 cups of chopped rhubarb

• 2 cups chopped or sliced strawberries

• 1 cup of sugar

• 1 Tablespoon of corn starch

• 1 Tablespoon lemon juice

For the dough

• 2 cups flour

• 2 Tablespoons sugar

• 1/4 teaspoon salt

• 2 teaspoons baking powder

• 1/4 cup vegetable shortening

• 1/4 cup cold butter, cubed

• 1/2 cup whole milk

• 1 egg

Directions

1. Preheat oven to 350°F and spray an 8" deep pie dish with cooking spray. (you may use any Pyrex dish that you prefer)

2. In a large mixing bowl, mix together the rhubarb, strawberries, sugar, corn starch and lemon juice. Place in baking dish and set aside.

3. In another large bowl, whisk together the flour, sugar, salt, and baking powder. Using a pastry blender cut the butter and shortening into the dry ingredients until pea size crumbled appearance. (for cutter, see link below)

4. Beat the egg and milk together in a small bowl, pour into the flour mixture and stir with a fork until combined.

5. Tear pieces of the dough and drop on top of the fruit mixture, Working to cover the entire surface.

6. Place the baking dish in the preheated oven and bake for 40-45 mins. (the fruit mixture may bubble up, i place a baking sheet underneath to catch any drippings and prevent a mess in my oven). When top in golden, remove from oven and cool.

7. Serve warm with ice cream

8. This recipe serves 6-8, when serving a larger crowd, I have doubled the recipe.

You can also create this an individual servings by placing the fruit into small mason jars and then covering the top of the filling in each jar with the dough. Bake uncovered for 20-25 mins

Please leave me a comment and tell me how you enjoyed them!

Pastry cutter