Name: Strawberry Rhubarb Cobbler
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 4 cups rhubarb (1 lb), sliced in approximately one-inch pieces; 4 cups strawberries ( 1 lb), sliced; 3 tablespoons orange juice (use a fresh orange: *zest for the biscuits first* then juice); 1 teaspoon vanilla; 3 tablespoons tapioca flour (or quick-cooking tapioca); 3/4 cup brown sugar, loosely packed; 1 cup whole wheat pastry flour (or all-purpose is fine too); 1 cup masa corn flour (or fine ground cornmeal); 1/3 cup brown sugar, loosely packed; 2 teaspoon baking powder; 1/2 teaspoon sea salt; 2 teaspoons orange zest, minced; 6 tablespoons or 3 oz. unsalted butter, cut into chunks; 1/4 cup milk (nut milk works great too); 1 egg; 1/4 cup crystallized ginger, chopped into raisin size pieces; Serve with ice cream, whipped cream or on its own.

Description

Strawberry Rhubarb Cobbler with Orange and Ginger is a homey delicious treat. The fruit really shines here, making it great for brunch as well as dessert.

Ingredients

Units Scale

Filling

4 cups rhubarb (1 lb), sliced in approximately one-inch pieces
4 cups strawberries ( 1 lb), sliced
3 tablespoons orange juice (use a fresh orange: *zest for the biscuits first* then juice)
1 teaspoon vanilla
3 tablespoons tapioca flour (or quick-cooking tapioca)
3/4 cup brown sugar, loosely packed

Biscuits

1 cup whole wheat pastry flour (or all-purpose is fine too)
1 cup masa corn flour (or fine ground cornmeal)
1/3 cup brown sugar, loosely packed
2 teaspoon baking powder
1/2 teaspoon sea salt
2 teaspoons orange zest, minced
6 tablespoons or 3 oz. unsalted butter, cut into chunks
1/4 cup milk (nut milk works great too)
1 egg
1/4 cup crystallized ginger, chopped into raisin size pieces
Serve with ice cream, whipped cream or on its own.

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Instructions

Preheat the oven to 350 degrees.

Butter an 8 x 11-inch baking dish. ( 2-quart)
Toss sliced rhubarb and strawberries with fresh-squeezed orange juice (be sure to zest the orange, for the biscuits,before juicing) vanila, tapioca and brown sugar. Use a bowl or do this right in the buttered baking dish. Set aside while making the topping.
In a bowl mix together whole wheat pastry flour, corn flour, brown sugar, baking powder, salt, and orange zest. Cut butter chunks in with a pastry cutter, until butter somewhat resembles peas.
In a separate bowl whisk together milk and egg. Pour into flour mixture along with crystallized ginger and mix until just combined.
Spread over the filling. I find this easiest to just crumble in with my hands. The mixture is moist.
Bake at 350 degrees for 35 minutes. Best if left to cool 30 minutes before serving.

Notes

Serve with ice cream or whipped cream, or a dollopof thick vanilla yogurt.

If your fruit is not very juicy, cut back on the tapioca flour.

Nutrition

Serving Size: 1 cup
Calories: 328
Sugar: 26.1 g
Sodium: 171.2 mg
Fat: 10.5 g
Saturated Fat: 5.8 g
Carbohydrates: 56.6 g
Fiber: 5.3 g
Protein: 5.5 g
Cholesterol: 46.3 mg