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 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
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
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.
STRAWBERRY RHUBARB CRISP
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
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
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
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
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
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
Provided by Nancy Harmon Jenkins
Categories dinner, dessert
Time 55m
Yield 8 servings
Number Of Ingredients 10
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
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
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
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.
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