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
More From EatingWell
An outstanding salad dressing can take your salad from ho-hum...
Fresh seasonal produce offers plenty of reasons to try one of...
Turnips are a root vegetable with purple-white skin and a...
A piping-hot bowl of soup makes a delicious dinner and an...
Instead of ordering takeout tonight, try an easy chicken stir...
Whether you’re eating chickpeas in a salad, pasta dish or...
Pass on store-bought snacks that are loaded with fat and...
Vegetables are one of the healthiest foods you can eat,...
Our healthy low-carb desserts are delicious ways to end your...
Boneless chicken thighs can take plenty of cooking without...Oatmeal is an ideal breakfast for cooler months and is arguably...
Who says entertaining has to be reserved for the weekend only...
Peanut butter is a healthy ingredient and more versatile than...
If you’re watching your sodium intake, these low-sodium snack...
When it comes to making healthy slow cooker chicken recipes,...
Whether you’re packing a healthy snack for yourself or your...
- 8 or more
- Preparation/ Technique
- Ease of Preparation
- Total Time
- 1 hour or less
- May/June 1997