This is a delicious dessert that doesn’t require too much sugar, and is enhanced by Fair Ridge Farms’ fresh, local strawberries and rhubarb. You can also use this recipe with any berries or fruit you have on hand throughout the summer. You can also make this with rhubarb only, just double the amount. This recipe is based on a recipe in Joy of Cooking.
Strawberry Rhubarb Cornbread Cobbler
Use an 8 by 8 glass baking pan or something similar. Preheat oven to 375 degrees.
Ingredients:
1 lb rhubarb, unpeeled and cut into 1 inch segments
1 quart (or a little less) strawberries, stemmed and halved
1/2 cup (or less) pure cane unrefined sugar or other sweetener
1 tbs cornstarch
Cobbler Dough:
1 cup whole wheat or white whole wheat flour
1/3 cornmeal
2 tbs sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
5 tbs cold butter, cut into small pieces
1/2 cup milk
1 egg
Directions:
Stir together rhubarb, strawberries, 1/2 cup sugar, and 1 tbs cornstarch. Place in baking pan.
To make dough, stir together dry ingredients. Add cold butter and cut in with your fingers, two forks, or two butter knives, until the mixture resembles coarsely ground cornmeal. Stir in 1/2 cup milk. Give it a couple of stirs until the entire mixture is damp and sticky. Turn out onto a floured surface and knead 5-10 times. Flatten into a shape about the size of your baking pan. Cut into pieces and place on top of the fruit mixture.
Beat egg and brush egg on top of dough. Sprinkle pure cane unrefined sugar or turbinado sugar on top.
Bake for 40-50 minutes, or until the top is crispy and golden brown and the fruit mixture is bubbly.
Enjoy!
Please share your recipes with us! Email a recipe and photo to megan@fairridgefarms.com.
