Strawberry Rhubarb Cobbler

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This is great recipe to use two fruits (rhubarb and strawberries) you may find in your CSA box at this time of the year, especially in southern Wisconsin. It is supposed to be a diabetic friendly recipe--perhaps because it doesn't call for much sugar. I just tried it because it sounded good--and it is!

Filling
3/4 cup sugar
2 tablespoons all purpose flour
1 teaspoon cinnamon
4 cups coarsely chopped (3/4-inch pieces) rhubarb
2 cups sliced strawberries

Topping
1 cup all purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons butter, chilled and cut in bits
2/3 cup low fat buttermilk

Preheat oven to 400°F.

In bowl, combine sugar, flour and cinnamon. Add rhubarb and strawberries; toss to mix. Spread mixture in an 8-cup greased shallow glass or ceramic baking dish (do not use metal); bake covered for 15 minutes.

Topping: In a large bowl, mix flour, sugar, baking powder, baking soda and salt. Using a pastry blender, cut in butter until mixture is size of small peas or process briefly in a food processor. With fork, stir in buttermilk until mixture is moistened and soft dough forms. Drop by spoonfuls in 6 evenly spaced mounds on hot fruit. Bake for 15 minutes, or until top is golden, biscuits are cooked through and rhubarb is tender when tested with a fork.

This is good served with ice cream or whipped cream. We didn't have either one and just had it as is. I think a dollop of vanilla yogurt would also be good.

Adapted from fabulous foods.com

Comments

Jim Longs Garden said…
Strawberry rhubarb anything is my favorite (except for gooseberry pie). I loved my time in Madison. I was slow in finding your link because you had sent it to an email address I virtually never use. Anyway, glad to finally see your blog and look forward to following you here. I'll make the cobbler, too! Thanks!!
June 20, 2010 at 2:41 PM
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