In our house, we agree that there are few things better than freshly baked cobbler. And the sweet tart combination of rhubarb and strawberries are surely the flavors of summer. This topping recipe has been several years in the making; tweaking it a bit each time and asking my family “can you taste the difference?” Until finally I was told, “It’s perfect, now leave it alone!” So, I suppose it is time to share it. Enjoy.
~Be sure to check your area for farmer’s markets and pick-your-own berry farms, I promise fresh local fruit will make the cobbler taste even better.~
Strawberry Rhubarb Cobbler
Filling:
2 cups fresh or frozen rhubarb, sliced (about 3/4 pound)
1 Tbsp lemon juice
2 Tbsp orange juice or water
2 Tbsp cornstarch (preferably non gmo)
1/2 cup sugar
4 cups of strawberries, capped & halved
Topping:
3/4 cup whole wheat pastry flour
3/4 cup unbleached white flour
1/2 cup rolled oats
1 cup of sugar
1/4 tsp salt
1 tsp ginger powder
1 tsp baking powder
1 large egg
1/4 cup butter, melted
Preheat oven to 375 degrees.
Add rhubarb and water or juice to a small pan. Combine sugar & cornstarch and add to rhubarb. Bring to a simmer over medium heat and cook until thick and bubbly. Remove from heat and stir in strawberries. Pour into pie pan and set aside.
In a bowl combine flours, oats, salt, sugar, ginger & baking powder. Mix well. Add one egg and mix with a wooden spoon or your fingers to incorporate. This gets a little messy. The mixture will be crumbly, but not sticky. If it seems too powdery add milk or water a 1/2 tsp at a time to moisten. Not too much!
Evenly drop the crumbly topping over the berries, gently pressing to the edges. Drizzle the melted butter over the topping and bake until golden brown.
Serve warm. Heavenly accompanied with honey whipped cream or vanilla ice cream.
Stephinie is a wife, mama, gardener, homeschooler, earth lover and writer of Gypsy Forest. She spends her days in a house full of wild kids, funny pets, a guitar playing man, sewing items for the shop, and snapping photos along the way. Her family is currently learning to live sustainably in the south, wondering where the next move will take them and always dreaming of their someday farm.