Strawberry Rhubarb Cobbler With Candied Ginger Oamc Food

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RHUBARB STRAWBERRY COBBLER WITH CANDIED GINGER



Rhubarb Strawberry Cobbler with Candied Ginger image

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

4 cups (about 1 lb [500 g]) sliced fresh rhubarb or frozen rhubarb, partially thawed and patted dry (1 L)
2 cups (500 ml) hulled sliced strawberries
¼ cup (50 ml) granulated sugar
¼ cup (50 ml) finely chopped candied ginger in syrup, drained (reserve syrup for crème fraîche)
1 tbsp (15 ml) all-purpose flour
1 cup (250 ml) all-purpose flour
3 tbsp (45 ml) granulated sugar
2 tsp (10 ml) baking powder
Pinch salt
¼ cup (50 ml) cold butter, cut into pieces
¾ cup (175 ml) sour cream
1/3 cup (75 ml) whipping (35%) cream
2/3 cup (150 ml) sour cream
2 tbsp (25 ml) ginger syrup (reserved from candied ginger)
8-inch (2L) square baking dish

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 WITH CANDIED GINGER (OAMC)



Strawberry Rhubarb Cobbler With Candied Ginger (oamc) image

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

4 cups fresh rhubarb, sliced (or frozen, slightly thawed)
2 cups strawberries, hulled and sliced
1/3 cup sugar
1/4 cup candied ginger in syrup, drained (reserve syrup)
1 tablespoon flour
1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1 pinch salt
1/4 cup butter, cold and cut into pieces
3/4 cup sour cream
1 tablespoon sugar
1/3 cup whipping cream
2/3 cup sour cream
2 tablespoons ginger syrup (reserved form candied ginger)

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



Strawberry Rhubarb Cobbler image

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

3/4 cup sugar
1/4 cup flour
1 teaspoon cinnamon
1 teaspoon orange zest
4 cups rhubarb, chopped
2 cups strawberries, sliced
1 cup flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
2/3 cup buttermilk

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

STRAWBERRY RHUBARB COBBLER



Strawberry Rhubarb Cobbler image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/3 cups flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons butter, cut into 1/4-inch pieces and chilled
2/3 cup heavy cream
1 pint whole strawberries, hulled
1 pound rhubarb, cut into 1/2-inch dice
2 tablespoons butter, melted

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.

STRAWBERRY RHUBARB CRISP



Strawberry Rhubarb Crisp image

Provided by Ina Garten

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 12

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
  • For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

STRAWBERRY RHUBARB COBBLER



Strawberry Rhubarb Cobbler image

More fruit than topping, this one is wonderful served warm with vanilla bean ice cream or whipped cream. Holiday, family or potluck get together, this is quick, easy, and impressive!

Provided by bheavnly

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 55m

Yield 12

Number Of Ingredients 9

8 cups chopped rhubarb
1 cup sliced fresh strawberries
2 cups white sugar
2 tablespoons all-purpose flour
¾ cup brown sugar
¾ cup quick-cooking oats
¾ cup all-purpose flour
1 teaspoon ground cinnamon
½ cup butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Combine rhubarb, strawberries, white sugar, and 2 tablespoons flour in a bowl; spread into the prepared baking dish.
  • Mix brown sugar, oats, 3/4 cup flour, and cinnamon together in a bowl; cut butter into brown sugar mixture using a pastry blender or 2 forks until crumbly. Sprinkle over rhubarb mixture.
  • Bake in the preheated oven until cobbler is bubbling and lightly browned, about 45 minutes. Serve hot or cold.

Nutrition Facts : Calories 305.2 calories, Carbohydrate 57.4 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 2.6 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 60.9 mg, Sugar 43.7 g

RHUBARB & STRAWBERRY COBBLER WITH ORANGE CREAM



Rhubarb & strawberry cobbler with orange cream image

If crumble is a winner with your family, try this - it's a little different but just as delicious

Provided by Emma Lewis

Categories     Dessert, Dinner, Lunch

Time 55m

Yield Serves 4 with leftovers

Number Of Ingredients 15

400g pack rhubarb , trimmed and cut into 2.5cm pieces
400g punnet strawberries , hulled and halved if large
85g granulated sugar
1 tbsp plain flour
250g tub mascarpone
zest and juice 1 orange
1 tbsp icing sugar
100g plain flour , plus extra for dusting
50g ground almonds
85g golden caster sugar
1 tsp baking powder
50g butter
75ml single cream , plus 1 tbsp
1 tsp vanilla extract
25g flaked almonds

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.

Nutrition Facts : Calories 864 calories, Fat 55 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 62 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.78 milligram of sodium

STRAWBERRY RHUBARB COBBLER



Strawberry Rhubarb Cobbler image

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

3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3 cups chopped fresh or frozen rhubarb
1-1/2 cups sliced fresh strawberries
TOPPING:
1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cold butter, cubed
1 large egg, room temperature, lightly beaten
1/4 cup whole milk
Additional sugar

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



Strawberry-Rhubarb Cobbler image

Provided by Nancy Harmon Jenkins

Categories     dinner, dessert

Time 55m

Yield 8 servings

Number Of Ingredients 10

1/3 cup butter, plus butter to grease baking dish
4 cups strawberries, hulled, rinsed and halved
4 cups rhubarb, cut into 1/2-inch lengths
1 cup plus 1 1/2 tablespoons sugar
2 tablespoons tapioca
2 cups sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
2 tablespoons melted butter

Steps:

  • Preheat oven to 350 degrees.
  • Butter a 9-by-13-inch baking dish at least 2 inches deep.
  • Mix fruit with 1 cup sugar and tapioca, and pour into dish.
  • Make biscuit dough: Sift together flour, baking powder, remaining 1 1/2 tablespoons sugar and salt. Cut in 1/3 cup butter. Add milk and stir briefly just to mix, then turn onto a floured board and knead gently and briefly. Roll out biscuit dough about 3/4 inch thick, and place over fruit, covering it completely.
  • Brush slightly with melted butter, place in oven and bake for about 30 minutes. Serve with ice cream, if desired.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 5 grams, Carbohydrate 63 grams, Fat 15 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 297 milligrams, Sugar 33 grams, TransFat 1 gram

FIRST PRIZE STRAWBERRY RHUBARB CRISP



First Prize Strawberry Rhubarb Crisp image

I came across this recipe in a magazine, and with a few adjustments I was able to make it into a delicious crisp. It goes great with vanilla ice cream and one can also alter the recipe to make a mango raspberry crisp which is just as delightful! Optional: sprinkle the top with a handful of rolled oats and brown sugar.

Provided by xMichellex

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h20m

Yield 10

Number Of Ingredients 9

1 cup rolled oats
1 cup all-purpose flour
½ cup brown sugar
½ cup butter, melted
2 cups chopped strawberries
2 cups chopped rhubarb
1 cup cold water
½ cup white sugar
1 tablespoon cornstarch

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
  • Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
  • Bake in the preheated oven until bubbling, about 1 hour.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 40.2 g, Cholesterol 24.4 mg, Fat 10 g, Fiber 2.3 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 71.3 mg, Sugar 22.7 g

RHUBARB STRAWBERRY COBBLER



Rhubarb Strawberry Cobbler image

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

1-1/3 cups sugar
1/3 cup all-purpose flour
4 cups sliced fresh or frozen rhubarb, thawed (1/2-inch pieces)
2 cups halved fresh strawberries
2 tablespoons butter, cubed
CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup canola oil
1/3 cup warm water
1 tablespoon 2% milk
1 tablespoon sugar
Vanilla ice cream, optional

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.

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Instructions. Preheat the oven to 350 degrees F. In a medium bowl, mix the rhubarb and the strawberries with the sugar, corn starch, and orange zest. Let sit for 30 minutes to bring out the juices. In a separate medium bowl, whisk together 2 tablespoons of sugar, flour, baking powder, cinnamon, and salt.
From twopeasandtheirpod.com


STRAWBERRY RHUBARB CRISP — PUNCHFORK
1 tablespoon chopped candied ginger; 2 tablespoon cornstarch; Zest from 1 medium orange ; 4 cups (500 g or a little bit over 1 pound) sliced rhubarb (1-inch chunks) from about 5 to 6 thick stalks or 10 to 12 skinny stalks; Vanilla ice cream, store-bought or homemade; More Recipes Like This. Strawberry Rhubarb Crisp. Cooking Classy 5yr ago 64. Rating. Strawberry Rhubarb …
From punchfork.com


STRAWBERRY RHUBARB COBBLER WITH CANDIED GINGER (OAMC ...
Sep 4, 2017 - Adapted from The best Freezer Cookbook by J. Main.
From pinterest.com


STRAWBERRY RHUBARB COBBLER - RECIPE GIRL®
Preheat the oven to 375 degrees F. Butter a shallow 1-quart baking dish. Alternatively, use a 9-inch pie plate or 9-inch square baking pan. In a large bowl, toss together the strawberries, rhubarb, sugar, salt, lemon zest, lemon juice, and cornstarch. Once well combined, transfer to prepared baking dish.
From recipegirl.com


RHUBARB STRAWBERRY COBBLER RECIPE - RELUCTANT ENTERTAINER
Instructions. Preheat oven to 350 degrees, and prepare a 9X11 or similar sized baking dish with butter or nonstick spray. In a large mixing bowl, combine the flour, baking soda, baking powder, and salt; stir to combine and set aside. In a medium mixing bowl, combine sugar and eggs, stir until smooth, then add in the vanilla and melted butter.
From reluctantentertainer.com


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