It was really, really good. On a whim I added some crystallized (candied) ginger to the biscuit topping. I think I always will do that - and add it to peach and nectarine cobblers this summer. You can find candied ginger at Trader Joe's and at spice merchants like The Spice House here in Chitown.
Cobblers are a fabulous family dessert. Blackberry Cobbler is a major family favorite. Compared to pie, cobblers are less labor intensive and healthier, as the biscuit topping requires very little butter to be good.
My biggest advice on desserts - especially fruit ones - is to really cut down on the sugar. You always need some, but a in a fruit dessert you really want to have a sense of the natural tartness of the fruit, not cover it with sugar. This recipe is written with that in mind.
Here it is:
Strawberry Rhubarb Cobbler
Print recipe only here
6-8 stalks rhubarb (just under 2 pounds), washed and cut in 1/2-inch slices
2 pts (16 oz carton) strawberries, rinsed, hulled and quartered
½ cup sugar
1 T corn starch
Juice of one-half lemon
Zest of one orange (optional)
1 cup flour
1-2 T crystallized ginger, finely chopped (optional - if using be sure to reduce the sugar in the next line down to 1 T)
1-2 T sugar
1 t baking powder
½ t baking soda
½ t salt
2 T butter, melted
½ cup buttermilk
In a bowl, mix the rhubarb and the strawberries with the sugar, cornstarch, lemon juice, and orange zest. Stir gently but well, and let sit for about 30 minutes.
Preheat oven to 350°
Pour fruit into an 8-inch square baking pan. To prepare topping, combine dry ingredients (and ginger, if using) and mix well. Add melted butter to buttermilk and stir to combine. Add to dry, mixing with a fork very gently until just combined. It will be wet and sticky – don’t worry.
Drop the topping in even spoonfuls onto the fruit. Bake for about 45 minutes until cobbler crust is golden brown and the fruit is bubbling up all around. Ovens can differ - set the timer for 30 minutes and check on it every five minutes thereafter.
Serve warm or at room temperature.