Strawberry Rhubarb Cobbler
Adapted from Birchwood Café Chef Tracy Singleton
For the Filling:
3 pints strawberries, quartered
1/4 lb rhubarb 1/2″ pieces
3 T corn starch
1/2 t cinnamon
1 big pinch nutmeg
Toss fruit into cornstarch, sugar, cinnamon, and nutmeg. Pour into 9 x 13″ pan. Bake at 350° for 30-40 min. Stir occasionally until fruit is bubbly around the edges and juices are glossy and clear.
For the Topping:
1 1/2 C flour
1/2 C yellow ground cornmeal
1/2 C sugar
1 T baking powder
1/4 t salt
6 T cold unsalted butter
3/4 C heavy cream
1/4 C coarse large grain sugar
Combine dry ingredients. Cut butter into dry mixture until it has the consistency of coarse sand. Add 1/2 cup of heavy cream and start to mix. Gradually add the remaining 1/4 cup of cream until a soft dough forms. Take care not to over mix. Break off 1/4 cup size pieces of dough and place evenly over fruit. Sprinkle topping dough with 1/4 cup coarse large grain sugar, return to oven, and bake for 25 to 30 min. until golden brown.
Make Ahead Tip: You can make it ahead of time. Just reheat and crisp it up in a preheated 400 degrees Fahrenheit oven for 10-15 minutes.
Enjoy with fresh whipped cream or ice cream.
Northerly Nosh 