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Strawberry-Rhubarb Cobbler

May/June 1997

Your rating: None Average: 3.4 (15 votes)

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.



READER'S COMMENT:
"Not too sweet nor too tart...I even left out the salt as I'm watching the sodium.Easy to make as I used frozen strawberries & frozen rhubarb. "
Strawberry-Rhubarb Cobbler

Makes: 8 servings

Active Time:

Total Time:

Ingredients

Filling

  • 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

Topping

  • 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)

Preparation

  1. 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.
  2. Preheat oven to 400°F.
  3. 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.
  4. 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.

Nutrition

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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Recipe Categories

Servings
8 or more
Preparation/ Technique
Bake
Ethnic/Regional
American
Meal/Course
Brunch
Dessert
Health & Diet Considerations
Low calorie
Low cholesterol
Low sodium
Healthy weight
Season
Spring
Summer
Ease of Preparation
Moderate
Total Time
1 hour or less
Publication
May/June 1997
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