My sister Addie and I present our *first official* collaboration which incorporates her knowledge on local cultivation and my desire for an art direction/photography project. Addie keeps a large garden out at the Royce family farm, which she and my dad tend to. We’ll be dedicating a post in the future to the farm and its beauty. For now I let Addie take it away:
Strawberry Rhubarb Cobbler
PREP: 20 min | TOTAL: 55 min
This cobbler recipe is so simple and fast, and so customizable. The recipe originally calls for blueberries, but since it’s not quite that season yet, I decided to go with strawberries and rhubarb which are both really abundant right now in Minnesota, and I had a ton of strawberries from my garden.
You could make this same recipe all summer long and switch out the fruit depending on whats in season and you’d have a different dessert every time. One tip would be to adjust the amount of sugar and lemon in the fruit filling depending on how sweet/tart the fruit you’re using is. People typically think of crisp or pie when they think “strawberry rhubarb” but a cobbler is just as easy and feels reminiscent of strawberry shortcake. I already had buttermilk on hand which is really the only ingredient you will probably have to go out of your way to buy. The biscuit topping only calls for 1/3 of a cup, so use the leftover buttermilk in salad dressings, smoothies, pancakes, homemade ice cream, etc.
6 cups fruit (I used about equal parts of strawberries and rhubarb)
1/2 cup sugar (you may want closer to 3/4 cup sugar to mellow out the rhubarb)
1 tablespoon cornstarch (more or less depending on how soft and juicy your fruit is)
A pinch of salt
Zest of one lemon Juice from half a lemon
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 stick (4 tablespoons) cold unsalted butter
1/3 cup buttermilk
1/2 teaspoon vanilla extract Milk to brush on top of the biscuits
Sugar to sprinkle on top of the biscuits
Pre-heat the oven to 375.
For the filling:
In a large bowl, mix together sugar, cornstarch and salt. Add fruit and mix. Add lemon zest and juice and mix. Once everything is evenly coated, pour into a 9×13 pan. Bake for about 25 minutes, until the filling is getting bubbly around the edges. This may take longer for starchier fruits.
For the topping:
While fruit filling is baking, combine flour, 1/4 cup of sugar, baking powder, baking soda, and salt. Cut butter into small cubes and work into the dough with your hands. Shortly before the filling is ready, add the buttermilk and the vanilla and stir to combine. Turn the dough out onto a board and form it into a rectangle. Cut 6-8 even pieces and shape them into biscuits.
Pull fruit mixture from the oven and increase the oven to 425. Arrange the biscuits on top of the bubbling mixture. Brush the tops of the biscuits with milk and sprinkle with sugar. Return the pan to the oven to bake for 15-20 minutes, until the tops of the biscuits are golden brown.
Cool the cobbler for a few minutes and serve with ice cream or whipped cream.
(Recipe adapted from Alexandra’s Kitchen)