I'd always heard about strawberry rhubarb desserts but never had the opportunity to try one until last week. After my first bite I quickly became a fan of rhubarb and knew I wanted to re-create it at home. Fridays are always a great night to make desserts since lobster and I can relax and this was a no fuss dessert that came together fast. It came together fast and it was eaten very fast by moi b/c it was delicious! The taste reminded me very much of the flavors of a lemon tart. Sweet and tart all at the same time in one bite. I think this dessert is even better then a lemon tart because you get to eat it with ice cream. The cobbler is piping hot when it comes out of the oven and you take a bite along with the cold ice cream and it's just heavenly....num! My mouth is salivating just thinking about it. If you like sweet and tart desserts then I would definitely give this a try. It's also the perfect dessert to entertain with since you can make it before guests arrive and pop it in the oven right when you sit down to eat.
Adapted from here
Yields 6 to 8 servings.
For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara sugar (or turbinado sugar aka Sugar in the Raw)
Zest of one lemon
1/4 pound (1 stick or 4 ounces) unsalted butter, melted –
For the filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart (4 cups) strawberries plus a few extras, hulled, quartered
Juice of one lemon
1/2 cup sugar
3 tablespoons cornstarch
Pinch of salt
1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate. (I used an oval dish)
3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.
Labels: Crisps and Crumbles - Friday, May 21, 2010