Strawberries and rhubarb are one of the great flavor combinations of springtime. Here the duo stars in a traditional cobbler, redolent with the aromas of cinnamon, ginger and nutmeg. If you must, you can top it with a scoop of vanilla frozen yogurt or a dollop of whipped cream but quite honestly, it doesn't need it.
Active Time: 20 minutes |
Total Time: 1 hour
2 pints strawberries, hulled and thickly sliced
8 ounces rhubarb, trimmed and cut into 1/2-inch pieces (2 cups)
1/2 cup sugar
2 tablespoons quick-cooking tapioca, or 1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
1/4 cup plus 1 tablespoon sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 tablespoons cold butter, cut into pieces
1 cup nonfat buttermilk, (see Tip)
To prepare filling: Combine strawberries, rhubarb, 1/2 cup sugar, tapioca (or cornstarch), 1/8 teaspoon cinnamon, 1/8 teaspoon ginger and 1/8 teaspoon nutmeg in a 9-inch deep-dish pie pan and let stand for 20 minutes.
Preheat oven to 400°F.
To prepare topping: Stir together flour, 1/4 cup sugar, baking powder, baking soda, salt, 1/4 teaspoon cinnamon, 1/4 teaspoon ginger and 1/4 teaspoon nutmeg in a large bowl. Cut butter into dry ingredients with a pastry cutter, 2 forks or your fingers until crumbly. Use a fork to stir in buttermilk just until combined.
Using a large spoon, drop the dough in 8 dollops over the filling. Sprinkle with the remaining 1 tablespoon sugar. Bake the cobbler until browned and bubbling, 40 to 50 minutes. (Cover with foil if the top is browning too quickly.) Cool slightly on a wire rack. Serve warm.
Per serving :
3 g Fat;
2 g Sat;
0 g Mono;
8 mg Cholesterol;
52 g Carbohydrates;
6 g Protein;
3 g Fiber;
329 mg Sodium;
237 mg Potassium
3 Carbohydrate Serving
Exchanges: 3 other carbohydrate, 1 fat
Tips & Notes
Make Ahead Tip: Equipment: 9-inch deep-dish pie pan
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.