The end of the strawberry season is here! Its a short season and I try to make the best of it! This year I found a new love for strawberry and rhubarb! I really love the combination of the two, its a bit sweet and a bit tart! Rhubarb is really sour so you do need to use a lot of sugar to sweeten it up, the strawberries if sweet help with that!
I asked my kids how they wanted to use up the last of the strawberries and they said they wanted something baked! I made a strawberry rhubarb pie not to long ago so I wanted to try something else. I was split between a crisp and cobbler. I ended up making a cobbler, it turned out amazing! I used cornstarch for the filling instead of flour, it made for a nice glossy filling.
What you will need:
- 4 cups chopped rhubarb
- 1 quart strawberries
- 1 -1/3 cup sugar
- 3 heaping tsp of cornstarch
- 1 tsp orange zest
- 1 tbsp juice of an orange ( I just squeeze the orange with my hand)
Remove the stems from strawberries, remove ends and tops of rhubarb and cut into small pieces. Combine the cut up rhubarb, strawberries, sugar, cornstarch, orange zest and orange juice, toss with your hands till well combined.
- 1 cup unbleached flour
- 3/4 cup sugar
- 2 tbsp unsalted butter
- 3/4 cup milk
Combine the flour, sugar and break in the butter till it becomes crumby, add in the milk stir in till it becomes a batter.
In a 9×13 glass pan melt a tbsp of unsalted butter in a 350 degree oven, takes 1-2 minutes, remove from oven and add in the strawberry & rhubarb filling. Spoon over the batter with a tablespoon over the filling, a spoon at a time and lightly flatten till it covers the fruit. Bake in a 350 degree oven till batter browns, takes about 1 hour.