You might be thinking to yourself, another rhubarb recipe? I hope you aren’t, but if you are I get it. I have rhubarb coming out the wazoo right now so have been experimenting a lot with it lately. I am also simultaneously trying to clear out my freezer of last year’s fruit to make room for this year’s and last June I did some serious strawberry-picking and thus still have it in abundance in my freezer. So when I found another awesome-sounding recipe for a strawberry-rhubarb combination I knew it was meant to be.
This time I bring you a cobbler with a cornmeal biscuit topping. The cornmeal topping made it a bit lighter than traditional cobblers so in turn I did not feel guilty eating it for breakfast and dessert in the same day. I love it when that happens!
I hope everyone had a lovely Memorial Day weekend, relaxed with friends and family, and ate lots of good food. I am still thinking about the various grilled and barbecued meats I consumed over the weekend. They were all awesome but think I will be detoxing with lots of vegetables this week…
Strawberry Rhubarb Cobbler with Cornmeal Biscuit Topping (recipe found at www.epicurious.com)
Preheat oven to 400°F. Mix sugar, flour and cloves in large bowl. Add strawberries and rhubarb and toss to coat with sugar mixture. Transfer filling to 10-inch-diameter glass pie dish
Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form (do not overmix). Spoon topping evenly over filling.
Bake until topping is golden brown and filling is tender, about 25 minutes. Serve warm or at room temperature.