Rhubarb is the culinary equivalent of the groundhog. When its fuscia stalks emerge in the markets, you know that spring is nearly here. Luckily, rhubarb’s best friend, the strawberry, also make an early spring debut in California, jostling for attention with the well-established lemons and oranges crowding the supermarket shelves. Never one to look a gift horse in the mouth, I’ve combined all of these seasonal goodies in this dessert recipe. Strawberries, rhubarb and lemon muddle together in this impossibly bright cobbler, while a crumbly sweet dough flecked with lemon zest attempts to keep a lid on the bubbling fruit.
Strawberry Rhubarb Cobbler
Serves 6
For the filling:
2 cups diced rhubarb
1 pound strawberries, hulled, sliced 1/4 inch thick
1/2 cup granulated sugar
2 tablespoons freshly squeezed lemon juice
1 tablespoon cornstarch
2 teaspoons finely grated lemon zest
1/4 teaspoon ground cinnamon
For the topping:
1 cup all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter
1/4 cup heavy cream
1 egg
1 teaspoon finely grated lemon zest
Make the filling:
Combine all of the filling ingredients together in a bowl and toss to combine. Let stand at room temperature for 20 minutes.
Make the topping:
Combine flour, sugar baking powder, salt and butter in bowl of a food processor. Pulse until dough resembles coarse meal. Add cream and egg; pulse until dough comes together. Pulse in lemon zest.
Spoon strawberries into a baking pan or individual ramekins. Drop spoonfuls of the topping over the fruit. Bake in a pre-heated 350 F. oven until the topping is golden and the filling is bubbly, 30-40 minutes. Remove from oven and cool slightly. Serve slightly warm or at room temperature. The flavors will develop as the cobbler cools. Serve with creme fraiche.
I love your description as rhubarb as the culinary equivalent of the groundhog. I tried making a rhubarb apple crisp for the first time recently and I used the same formula as I use for all my fruit crisps. It came out SO tart – I didn’t realize how much extra sugar it would need. Thanks for sharing this recipe. I hope to make it soon!
—Rivki @ Healthy Eating for Ordinary People
I had to increase my usual amount of sugar for this recipe as well!
Rhubarb is my husband’s favorite. We have none in our markets as yet, but I have printed this out in anticipation 😉
I figured you would have rhubarb before we would!
You’ve summed it up perfectly. So looking forward to spring, and an abundance of recipes incorporating rhubarb!
looks great. i’ll include a link in my food round up this week.
This looks wonderful! And I love your description starting from the groundhog parallel to “muddle”. Such a descriptive word. I love cobblers and really can’t wait to make this. Maybe this week if I’m lucky!
I adore rhubarb and cobblers. This looks and sounds amazing with such a lovely photo. Spring perfect!
I love cobblers!
iza:)
It feels like rhubarb is still months away for us here in the Northeast (it snowed here yesterday), but when it does arrive, I’m making this lovely dish. Gorgeous photo….as always. – S
Wow that looks amazing and delicious! Excellent photo as well it left me drooling.
Lynda,
Loved how the hint of pink lifts it from an almost monochromatic to a gorgeously eye-catching picture (came here from foodpress)
I have always been intrigued by Rhubarb and your recipe is quite the right one to explore this ‘new’ pretty in pink territory. I might even try it, you never know! (I hope applesauce works in place of egg here)
Simply delicious. Thanks for sharing!!
Would it be possible to make these ahead of time and store in the fridge until ready to bake? They look delicious!
Yes, they should hold up in the refrigerator for about 4 hours.
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