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A Recipe from Our Cookbook: Strawberry-Rhubarb Cobbler

June 22, 2010

Home-made goodness.

Celebrate the seasons with this exquisite, old-fashioned cobbler featuring the best of early-summer fruit. It is very easy to make and the entire family will love it. If you wish, Michael suggests in Welcome to Michael’s that you can replace the strawberries with white peaches. How delicious does that sound?

Strawberry-Rhubarb Cobbler

Serves 6-8

  • 1 pound fresh rhubarb, trimmed and cut crosswise into 1-inch pieces
  • 2 pints fresh strawberries, hulled and halved lengthwise
  • 3/4 cup plus one tablespoon sugar
  • 1/4 cup all-purpose flour
  • pinch salt
  • 3 tablespoons fresh orange juice
  • Sweet Biscuit Topping (recipe follows)
  • 1 large egg, at room temperature
  • 1 tablespoon heavy cream

Preheat the oven to 375°F.

Combine the rhubarb, strawberries, and 3/4 cup of sugar in a mixing bowl. Add the flour and salt, tossing to coat. Stir in the juice. Pour the mixture into a 13×9-inch baking dish.

Cover the surface of the fruit with the Sweet Biscuit Topping, leaving small holes and gaps so that the fruit juices can bubble up through the dough.

Whisk the egg and heavy cream together. Using a pastry brush, lightly coat the dough with this egg wash. Sprinkle with the remaining tablespoon of sugar. Bake in the preheated oven for about 55 minutes or until the top is golden brown and the juices have thickened and are bubbling up.

Serve warm with vanilla bean ice cream, sweetened whipped cream, or crème fraîche, if desired.

Sweet Biscuit Topping

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into pieces
  • 1/2 cup heavy cream

Combine the flour, sugar, baking powder, and salt in a mixing bowl. Add the butter and, using your fingertips, a kitchen fork, or a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse sand. Add the cream, and using a wooden spoon, gently stir the mixture to form a wet dough.

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One Comment leave one →
  1. Jane Ridolfi permalink
    June 22, 2010 5:15 pm

    looks fabulous!

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