Rhubarb And Strawberry Cornbread Cobbler Food

RHUBARB-STRAWBERRY COBBLER

Steps:

• FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind.
• Add rhubarb and strawberries; toss well.
• Spread mixture in 13 x 9 in. (3.5 L) baking dish.
• Bake in 400F(200C) oven 10 minutes.
• TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda and salt.
• Using fingers or two knives, cut in margarine until mixture resembles small peas.
• With fork, stir in buttermilk just until soft dough forms.
• Drop by tablespoonfuls in 12 mounds on top of hot fruit filling.
• Bake in 400F(200C) oven 25 minutes or until topping is golden brown and has risen.

RHUBARB-STRAWBERRY COBBLER

Steps:

• Preheat oven to 450°F Grease a deep 1 1/2 quart baking dish.
• TO PREPARE FRUIT: make a syrup by boiling the sUgar with water until all sugar is dissolved. Remove from heat and cool. Add vanilla, rhubarb and strawberries. Pour into baking dish.Bake until filling is hot and bubbling around the edges, about 25-30 minutes.
• FOR DUMPLINGS: Sift flour with sugar, baking powder and salt. Cut in butter until fine; add milk and stir just enough to blend.
• Remove Fruit filling from oven; drop dumpling mixture by spoonfuls over fruit mixture.
• FOR TOPPING: Blend brown sugar with soft butter and sprinkle on top of each dumpling.
• Bake in prepared oven for 15-18 minutes or until dumplings are a nice golden color.

STRAWBERRY RHUBARB COBBLER WITH CORNMEAL BISCUIT TOPPING

Steps:

• For Filling:
• Preheat oven to 400°F. Mix sugar, flour and cloves in large bowl. Add strawberries and rhubarb and toss to coat with sugar mixture. Transfer filling to 10-inch-diameter glass pie dish.
• For Topping:
• Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form (do not overmix). Spoon topping evenly over filling.
• Bake until topping is golden brown and filling is tender, about 25 minutes. Serve warm or at room temperature.

STRAWBERRY RHUBARB COBBLER

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, whisk together the flour, 2 tablespoons sugar, baking powder and salt. Add chilled butter and cut into dry ingredients with a pastry knife until crumbly. Add cream and stir with a spoon until dough comes together.
• Roll dough to 1/2-inch thickness and cut to fit over the baking dish.
• Mix strawberries and rhubarb together in baking dish. Top fruit with cobbler dough and brush with melted butter and remaining tablespoon of sugar. Bake for 35 minutes. Serve warm.

RHUBARB & STRAWBERRY COBBLER WITH ORANGE CREAM

Steps:

• Heat oven to 190C/170C fan/gas 5. Tip the rhubarb and strawberries into a large bowl. Sprinkle over the sugar and flour, then gently stir through to coat the fruit. Tip into a baking dish, about 30 x 20cm.
• To make the topping, place the flour, ground almonds, sugar, baking powder, butter and a pinch of salt in a food processor. Pulse to fine crumbs. Pulse in 75ml cream and the vanilla extract, just until the mixture starts to come together. Turn out onto a lightly floured surface, then gently knead once or twice to bring together. Roll out the dough until it is 1cm thick. Use a 7cm round cutter to cut out 9-12 rounds, pressing together the scraps and re-rolling if you need.
• Arrange the circles over the fruit, leaving a 1-2cm gap between them, then brush the circles with 1 tbsp cream. Sprinkle with the flaked almonds, then bake in the oven for 40 mins until the topping is golden and the fruit is cooked. Stir together the mascarpone, orange zest and juice and icing sugar, and serve alongside the cobbler.

RHUBARB AND STRAWBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place 8 large custard cups onto a baking sheet.
• Chop the chilled cookie dough into 1/4 inch cubes and set aside. Mix the rhubarb with the sugar, cinnamon, and lemon juice. Fill each of the custard cups half full with the rhubarb mixture.
• Spoon the strawberry pie filling over the rhubarb. Arrange the cubed cookie dough on top of the filling. Leave some open spaces between the cubes, so that the filling does not overflow when baking. There may be some cookie dough left over.
• Bake in the preheated oven until the dough is fully cooked and starting to brown around the edges, about 45 minutes.

STRAWBERRY-RHUBARB COBBLER

Steps:

• In 3-qt saucepan, combine strawberries and rhubarb. Cook over medium heat until mixture comes to a full boil (10-15 minutes). Reduce heat to low. Cover, continue cooking 5 minutes. Stir in lemon juice.
• In small bowl, combine 1 cup sugar and cornstarch. Stir into fruit mixture. Cook over medium heat, stirring occasionally, until mixture thickens and just comes to a boil. Boil 1 minute; cool.
• Heat over to 350.
• In large bowl, combine flour, sugar, baking powder, baking soda, and salt; cut in butter until crumbly.
• In medium bowl, combine all remaining cake ingredients; beat with wire whisk until smooth. Stir sour cream mixture into flour mixture just until moistened.
• Spread half of batter on bottom of greased 13x9x2 aluminum baking pan. Spread with cooled fruit mixture.
• Drop remaining batter by spoonfuls over fruit filling. Sprinkle with sugar and sliced almonds.
• Bake for 55 to 70 minutes or until toothpick inserted in center comes out clean.
• Serve warm or cool with half-and-half or ice cream.

STRAWBERRY RHUBARB COBBLER

Steps:

• Preheat oven to 350°F.
• In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, orange zest, and nutmeg. Let mixture sit for 30 minutes to an hour.
• In a medium bowl, combine 2 Tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.
• Pour fruit into a 3-quart casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 45 minutes until cobbler crust is golden brown.
• Serve with whipped cream (optional).

STRAWBERRY RHUBARB COBBLER

Steps:

• Combine Sugar, flour, Cinnamon, & orange zest with fruit.
• Spread in 8 x 8 glass baking dish.
• Bake 10 min at 400 F degrees.
• Topping:.
• Mix dry ingredients together.
• Cut in butter
• Stir in Buttermilk.
• Drop by spoonfuls on fruit.
• Bake 25 min at 400 F Degrees.