RHUBARB STRAWBERRY COBBLER WITH CANDIED GINGER
You can omit the ginger from this old-fashioned dessert if you prefer, but it goes beautifully with the rhubarb and adds a flavor boost to the Crème Fraîche.
Provided by Jan Main
Categories Cookstr Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 375° (190°C)
- Fruit Layer: In baking dish, stir together rhubarb, strawberries, sugar, ginger and flour. Set aside.
- Topping: In a food processor, combine flour, 2 tbsp (25 ml) sugar, baking powder and salt; process until combined. Add butter; process until mixture resembles fine crumbs. Add sour cream; process until a soft sticky dough forms.
- Drop dough in 6 spoonfuls evenly over fruit in baking dish (Fruit will not be completely covered.) Sprinkle evenly with remaining sugar. Bake in preheated oven for 35 to 40 minutes or until topping has risen and is golden brown, and fruit is bubbly. Serve warm with Ginger Crème Fraîche.
- Ginger Crème Fraîche: Place a medium bowl and the beaters of electric mixer in the freezer; chill for 15 minutes. Pour whipping cream into chilled bowl; beat with electric mixer at high speed until soft peaks just start to form (cream should still be slightly runny). With a large spoon or rubber spatula and using a gentle, cutting motion, fold in sour cream and ginger syrup until well combined. Refrigerate until ready to serve.
- To freeze: When cobbler has cooled, wrap baking dish with heavy foil. Transfer cooled sauce to freezer container. Date, label and freeze for up to 2 months.
- To serve: Thaw cobbler and sauce in refrigerator overnight. In a saucepan, gently warm Ginger Crème Fraîche before serving.
- From Julia Aitken: Easy Entertaining
STRAWBERRY RHUBARB COBBLER
Strawberry Rhubarb, a match made in heaven or at least Ontario. What's the difference. When I was a child my mother made lots of this & I love it
Provided by conniecooks
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 336.7, Fat 8.5, SaturatedFat 5.1, Cholesterol 21.4, Sodium 310.6, Carbohydrate 62.5, Fiber 3.4, Sugar 37.9, Protein 4.8
RHUBARB STRAWBERRY COBBLER
Mom's yummy cobbler is a truly wonderful finale to any meal. This family favorite is sweet and tart, chock-full of berries and rhubarb, and the thick crust is so easy to make. -Susan Emery, Everett, Washington
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a large bowl, mix sugar and flour. Add fruit; toss to coat. Transfer to a greased 11x7-in. baking dish. Dot with butter., For crust, in a bowl, mix flour and salt. In another bowl, whisk oil and water; add to flour mixture, stirring with a fork until a dough is formed (dough will be sticky)., Roll dough between two pieces of waxed paper into an 11x7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar., Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.
Nutrition Facts : Calories 479 calories, Fat 22g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 181mg sodium, Carbohydrate 68g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.
STRAWBERRY-RHUBARB CRISP
The cool tang of plain yogurt is good with the fruit flavors of strawberry, and rhubarb in this crisp. A little flour is added to the sweetened fruit to compensate for its juiciness.
Provided by weekend cooker
Categories Dessert
Time 27m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Lightly butter a microwave-safe 10-inch glass pie plate.
- In a separate bowl, combine the sugar, and flour until blended.
- Add the rhubarb, strawberries, and candied ginger, if using, and toss to blend.
- Spread in an even layer in the prepared pie plate.
- In a large bowl, combine the brown sugar, flour, and oatmeal.
- Work in the butter with a fork until the mixture formscoarse crumbs.
- Sprinkle the mixture evenly over the fruit.
- Microwave uncovered on high power for 8 minutes.
- Turn the dish 1/2 turn and microwave 8-9 minutes longer, oor until the fruit is thickened and bubbly and the topping is crisp.
- Cool slightly before serving.
- Top each serving with a spoon of yogurt.
Nutrition Facts : Calories 264.3, Fat 8.5, SaturatedFat 5, Cholesterol 20.3, Sodium 8.9, Carbohydrate 46, Fiber 2.8, Sugar 29.5, Protein 2.9
STRAWBERRY RHUBARB COBBLER WITH CANDIED GINGER (OAMC)
Make and share this Strawberry Rhubarb Cobbler With Candied Ginger (oamc) recipe from Food.com.
Provided by Pamela
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Fruit Layer: Combine rhubarb, strawberries, sugar, ginger and flour and pour into a 8x8 inch baking square.
- Topping: In a large bowl combine flour, sugar, baking powder, and salt.Cut in butter with a pastry cutter, or 2 knifes, until mixture resembles fine crumbs. Fold in sour cream until well mixed.
- Drop dough in 6 spoonfuls over fruit--it will not cover fruit entirely.Sprinkle with second amount of sugar.Bake for 30-40 minutes at 375 degrees, or until topping begins to turn golden.
- Serve warm with Ginger Creme Fraiche.
- Ginger Creme Fraiche: Pour whipping cream into a chilled bowl and beat with an electric mixer until soft peaks begin to form. FOld in sour cream and ginger syrup and mix well. Refrigerate until ready to serve.
- To Freeze: After cobbler has cooled, wrap with tinfoil, label and freeze for up to 2 months. Ginger Creme Fraiche may be frozen in a freezer container or made fresh at serving time.
- To serve: Thaw both in fridge overnight. If desired warm Creme Fraiche before serving.
Nutrition Facts : Calories 308.1, Fat 18.4, SaturatedFat 11.3, Cholesterol 46.8, Sodium 179.5, Carbohydrate 33.5, Fiber 2.3, Sugar 15.5, Protein 4.1
STRAWBERRY RHUBARB COBBLER
This ruby red cobbler has an old-fashioned look and flavor that can't be beat. Tender golden brown biscuits top the thick filling that's loaded with fruit. -Sabrina Musk, Caledonia, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, combine the sugar, cornstarch and salt. Add rhubarb and strawberries; toss to coat. Let stand for 5 minutes. Bring to a boil; cook and stir for 1 minute. Pour into a greased 8-in. square baking dish. , In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into crumb mixture just until moistened. Drop by tablespoonfuls onto fruit. Sprinkle with additional sugar. , Bake at 400° for 20-25 minutes or until filling is bubbly and topping is golden brown. Cool for 10 minutes before serving.
Nutrition Facts : Calories 226 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 258mg sodium, Carbohydrate 39g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.
STRAWBERRY RHUBARB COBBLER
I traditionally make a Strawberry Rhubarb pie about this time of year, but this time I decided made this cobbler instead. I don't think anybody is missing the pie, after tasting this! Hope you all enjoy this as much as we did. :) Preparation time does not include time for macerating the fruit.
Provided by Beth A.
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
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).
Nutrition Facts : Calories 365.4, Fat 9.4, SaturatedFat 5.5, Cholesterol 52.8, Sodium 305.6, Carbohydrate 67.9, Fiber 3.2, Sugar 44.8, Protein 4.8
CHEF JOEY'S STRAWBERRY RHUBARB COBBLER (VEGAN )
I bought some really nice organic rhubarb from my local cooperative and wanted to make a tasty dessert with it. I decided on a cobbler. I added some organic frozen strawberries to the recipe and some strawberry extract. Its baking in the oven now and the house smells delicious!
Provided by Chef Joey Z.
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350'F.
- In a medium bowl, mix together rhubarb, strawberries, 1 cup sugar and margarine.
- Spread in a 13x9 inch oven proof dish.
- In another medium bowl, combine 1/2 cup sugar, oil, egg replacer, flour, baking powder, milk and dry gelatin. Mix well with a whisk.
- Pour the sugar mixture evenly over the fruit and bake for 1 hour or until set. The crust should be golden and the fruit bubbly.
- Cool on a wire rack and store in the fridge.
- Bon Appetit.
GINGERED STRAWBERRY-RHUBARB PIE
Provided by Jeff Gordinier
Categories dessert
Time 2h30m
Yield one 9-inch pie (8 to 10 servings)
Number Of Ingredients 21
Steps:
- To make the crust: In a large bowl, whisk together 1 1/4 cups flour with the salt and sugar. Add the butter and shortening and quickly break the large chunks apart with your fingers until the mixture resembles very coarse meal. Stir in the fresh ginger. Sprinkle 3 tablespoons ice water over the dough and mix the dough with your hands, without over-handling, until it comes together. If too dry, add another tablespoon or 2 of water. Cover in plastic wrap and refrigerate for 30 minutes to an hour.
- To make the filling: Mix the rhubarb, strawberries, sugar, 1/3 cup flour and orange zest.
- To make the streusel: Mix 1/2 cup flour with the brown sugar, salt, cinnamon and ginger. Add the butter and mix with your fingertips until it is broken into tiny pebbles. Mix in the candied ginger and chopped pecans.
- Heat the oven to 475 degrees with a rack in the middle. Cover a rimmed sheet pan with foil. On a lightly floured surface, roll out the dough with a floured rolling pin into a disk about 1/4-inch thick and a few inches larger than the pie pan, pressing together if it breaks apart. Fold the disk in half and gently place across the center of a 9-inch pie plate. Unfold. Crimp the edges of the dough so that it ends along the rim. Press down around the edge with the tines of a fork.
- Mound the filling in the center and spread the streusel evenly on top, pressing down lightly. Brush the exposed crust with beaten egg and place on the prepared pan. Bake for 15 minutes, then reduce heat to 375 degrees and bake until golden brown, about 30 to 40 minutes more, checking the pie as it bakes. If the crust begins to look too brown, wrap a strip of foil around its edge. Cool for at least 20 minutes before serving. Serve warm or at room temperature, with ice cream.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 12 grams, Carbohydrate 55 grams, Fat 26 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 135 milligrams, Sugar 31 grams, TransFat 1 gram
RHUBARB AND STRAWBERRY COBBLER
This is a rhubarb cobbler recipe that is quick, simple, and has a lot of flavor. Serve warm with whipped cream or ice cream.
Provided by IROC
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 434.5 calories, Carbohydrate 69.4 g, Cholesterol 6.8 mg, Fat 16 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 4.6 g, Sodium 250.6 mg, Sugar 37.8 g
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