From EatingWell: May/June 1997
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.
- 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.
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.
Per serving: 249 calories; 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.
Nutrition Bonus: Vitamin C (75% daily value)
Carbohydrate Servings: 3
Exchanges: 3 other carbohydrate, 1 fat
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- 8 or more
- Preparation/ Technique
- Ease of Preparation
- Total Time
- 1 hour or less
- May/June 1997