Strawberry-Rhubarb Cobbler

Every summer for over 20 years, my sisters and I made the trek to Sea Isle City, New Jersey.  My grandmother owned a cottage right near the beach, and at least once each visit we would end our day with a homemade cobbler.  Of course, we had to save the cobbler until after our evening walk to the bridge and back.  When we got back from our walks, half the family would start prepping bowls of steaming hot cobbler with Breyer’s vanilla bean ice cream, while the other half would prepare the game (either dominos or a card game).  The games could get pretty competitive, but at least we had dessert to see us through the tense moments.

Since I just discovered how amazing rhubarb is, I thought I would try to make a strawberry rhubarb cobbler in honor of those days at the beach.  Thankfully (or unfortunately, depending on how you look at it) we had friends over that night, and almost all of the cobbler was gone before they left.  Dan finished the leftovers for breakfast the next day (with ice cream, of course), so I have to say that this recipe was a success.

Strawberry-Rhubarb Cobbler

makes 9 servings

Filling Ingredients
3 large stalks of rhubarb, sliced
2 cups strawberries, chopped
2 Tbsp cornstarch
1/4 tsp cinnamon
1/2 cup sugar
juice of 1/2 lemon
zest of 1 lemon

Directions
1. Combine the rhubarb and strawberries in a large bowl. Stir in the 2 T cornstarch, 1/2 c sugar, lemon juice, 1/4 t cinnamon and zest.
2. Pour the fruit mixture (and all of the juices) into a greased 8x8 glass baking dish and set aside for about 15 minutes before adding the biscuit topping.

Biscuit Ingredients:
1 1/2 cup flour
1 tsp baking powder
1/2 tsp salt
4 ounces (1 stick) cold unsalted butter, cut into small pieces
3/4 cup half and half, plus more for brushing

Directions
1. Combine the 1 1/2 c flour, 1 t baking powder, and 1/2 t salt in a food processor and pulse until combined.
2. Add in the 4 oz cold butter. Pulse until the mixture resembles coarse cornmeal.
3. Transfer the contents of the food processor into a large bowl.
4. Pour in the 3/4 c cold half and half while constantly stirring the mixture. Continue stirring until the dough begins to come together. It will still be sticky

To make the cobbler:
1. Preheat the oven to 375.
2. Take the dough and divide it into 9 pieces.  Place them evenly across the fruit mixture.
4. Brush each dough ball with half and half.
5. Place the dish on a baking sheet and bake for about 50 minutes.  The biscuits should be golden brown and the fruit should start bubbling.
6. Allow the cobbler to cool at least 30 minutes before serving.
7. Serve with a scoop of Breyer’s vanilla (not French vanilla) ice cream