strawberry rhubarb cobbler.

May 29, 2012

strawberries there are some things that are worth being particular about. red strawberries are one of them. cut up it’s a sad thing indeed to bite into a piece of fruit masquerading as a strawberry and find the inside hard and white and the fruit sour. holding out until strawberry season to sit down with a whole bowlful of heart-shaped fruit and no plans other than to devour each one is worth every minute of the wait. turning whatever you can’t devour straight away into a cobbler, well that borders on brilliance. strawrhubarb on the list of things not worth being particular about? having a strawberry rhubarb cobbler come out of the oven running all over the place and staining your white dish towel. biscuit uncooked chalk it up to juicy strawberries or impatience and dig in with two spoons. hearty dollops of barely sweetened whipped cream make everything better. cream we ate ours on the steps of the church across from our apartment, our tiny space made far too hot from the heat of all that cooking to stand it a moment longer. cooked3 two skillets and enough cobbler for dessert after lunch and dinner. steps

strawberry rhubarb cobbler
recipe adapted from mark bittman’s recipe for cobbler with blueberries. tweaking it a bit more might mean less juiciness, but as you know, i’ve decided not to be particular about a little extra juice.

2 cups strawberries, hulled and cut
2 cups rhubarb, sliced
1/2 cup sugar (i used a bit less)
8 tablespoons cold butter
1/2 cup all-purpose flour
1/2 teaspoon baking powder
pinch salt
1 egg
1/2 teaspoon vanilla extract

1. heat oven to 375 F, toss fruit with half the sugar and spread into lightly greased pan(s)
2. in a bowl combine flour, baking powder, salt and remaining sugar. add the butter and blend (bittman suggests a food processor, i used a pastry blender). beat in egg and vanilla by hand.
3. drop mixture onto the fruit by heaping tablespoons. bake 35-45 minutes until golden yellow (his words, not mine and perfect description, don’t you think?). serve straight away topped with copious amounts of homemade whipped cream.

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  • Reply Imogen Eve May 29, 2012 at 12:46 pm

    mmm … that looks delicious. I'm craving strawberries, but its Winter here, (Australia) so I've got awhile to wait until strawberry season starts.

  • Reply Jen May 29, 2012 at 1:00 pm

    Looks delicious–I'm going to try it.

  • Reply Sophie May 29, 2012 at 1:01 pm

    yummm this looks so insanely good. we are going strawberry picking soon, think i'll make this with what all the treasure!

  • Reply tinajo May 29, 2012 at 2:11 pm

    Looks so good! :-)

  • Reply Shelly { @ Quiet Luxury } May 29, 2012 at 2:19 pm

    I've never bought or cooked with rhubarb, but I've noticed its turning up in alot of spring/summer recipes out here in the blogosphere. :) I see it's typically paired with strawberries. At any rate, that last photo makes me want to grab a fork!


    • Reply erin May 29, 2012 at 2:22 pm

      Shelly, you should give it shot! Rhubarb is quite tart so it's often paired with strawberries (though I admit to liking it all by itself) because they're sweet and in season at the same time!

  • Reply Amanda (Dear Frances) May 29, 2012 at 2:27 pm

    Hard white sour strawberries are so sad, and so not worth it – its such a joy to cut one open to find it red all the way through! The farmers markets here are finally open so I can't wait to check for strawberries and rhubarb this weekend and try your recipe. Also need to get in on some baby cast iron skillets. They've been on my wish list for a while and these photos are a good reminder to get on it.

  • Reply Daniella May 29, 2012 at 2:32 pm

    Yum! Looks good!

  • Reply janis May 29, 2012 at 2:36 pm

    love the look of this! as soon as i get my hands on some rhubarb i'll be making this recipe!

  • Reply katy elliott May 29, 2012 at 3:22 pm

    Yum! Strawberries are my favorite!

  • Reply Jane Flanagan May 29, 2012 at 3:50 pm

    This is one of my favourite things to make / eat this time of year!

  • Reply stephanie May 29, 2012 at 4:14 pm

    Such a good little treat!

  • Reply Lynette May 29, 2012 at 10:27 pm

    Woah. This looks delicious! Yes, I'll be trying it. Thank you for sharing :)

  • Reply IndiaMorgan May 29, 2012 at 10:34 pm

    Another great tip for tiny living: flexibility to use surrounding public areas as outdoor rooms.

    • Reply erin May 30, 2012 at 1:11 pm

      SO true. doin' it.

  • Reply Alexa May 30, 2012 at 3:13 am

    looks great! thanks for the recipe, can't wait to try it! :)

  • Reply sweet harvest moon May 30, 2012 at 10:27 am

    I have been going rhubarb crazy lately; rhubarb galette, rhubarb jam for ice cream, strawberry rhubarb loaf,… Can't stop!
    This looks great, must try it!

  • Reply Vanessa {Vanilla and Rose} May 30, 2012 at 12:30 pm

    Yum! This looks amazing!

  • Reply Anonymous May 30, 2012 at 5:31 pm

    Looks lovely. Thank you for mentioning how you made it without the food processor. My kitchen is too small for the all the electronic gadgets used in recipes, and I am never sure what approach will work.

  • Reply Shoko May 31, 2012 at 6:32 am

    These colors are AMAZING. Thank you so much for posting – I can't wait to try this out!

  • Reply Rebecca - A Daily Something May 31, 2012 at 2:47 pm

    Oh my word, I need to try out this recipe. It looks scrumptious!

  • Reply she. June 2, 2012 at 5:12 am

    looks phenomenal.

  • Reply Miya June 2, 2012 at 11:07 pm

    Yes, please! I want to make this and eat it for every single meal. Your photos are gorgeous!

  • Reply Kizzy July 1, 2015 at 3:47 pm

    This looks yummy. I've never made a cobbler and this looks and sounds delicious

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