Spring has been a very busy for us thus far. We work on outdoor projects every chance we get which usually means evenings after work and weekends. We have been busy with the garden, bees (which have been very needy this week- more on that later), chickens, chicks, turkeys (which are now outside in a new hoop house we built), and general yard work. With strawberry season in full swing, I have also been making and canning jam and making freezer jam. I'll post about all of those things soon (I am going to try to be a better blogger in the coming weeks). All of this means I don't have much time to play around in the kitchen, though, so when I know I'm going to cook something special like dessert, it needs to be worth it.
This Strawberry Rhubarb Cobbler with Cornmeal Biscuits was sooo worth it. It was excellent warm with vanilla ice cream, but it was also tasty at room temperature a day or two later. It made plenty and was not all that time consuming. Best of all it had the sweetness of fresh spring strawberries paired with the tart twang of rhubarb, and the cornmeal biscuits to which I added a little whole wheat flour were so much better than many cobbler toppings I have tried with strawberries in the past. They offered excellent bite and remained intact without getting soggy from the filling. Any cornmeal will do, but I used Anson Mills cornmeal which I think has nice texture and excellent corn flavor.
On a side note, I am going to go back to posting recipes here rather than offering the printable version. The printable version has not been working and my attempts to find a solution have not worked. I apologize for any inconvenience.
Strawberry Rhubarb Cobbler with Cornmeal Biscuits- makes a 9 x 13 pan
This recipe was modified from The New Southern Garden Cookbook by Sheri Castle.
3 cups thinly sliced rhubarb
4 cups capped and quartered strawberries
1 tsp orange flower water (optional)
1/2 cup sugar
2 Tbsp cornstarch
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/3 cup cornmeal
3 Tbsp sugar, divided
1 1/2 tsp baking powder
1/2 tsp kosher salt
5 Tbsp butter, cut into small cubes and chilled
2/3 to 1 cup heavy cream
1 large egg
1 Tbsp ice water
flour for dusting
whipped cream, ice cream, or yogurt for serving
For the filling: Combine the rhubarb, strawberries, orange flower water, sugar, and cornstarch in a large bowl. Spread into a 9 x 13 baking dish and set aside.
For the crust: Preheat oven to 375 degrees. Whisk flours, cornmeal, 2 tablespoons of sugar, baking powder, and salt in a large bowl. Using a pastry cutter, incorporate the butter into the dry ingredients until it resembles coarse crumbs. Use a fork to add enough cream to form a soft dough. You want the dough to be moist but still hold together when you cut it into biscuits.
Lightly flour the counter and knead the dough several times. Roll the dough to 1/2 inch thickness. Use a biscuit cutter to cut the dough and place the dough onto the filling. You may need to use a spatula to help you lift the dough. Make an egg wash by whisking the egg and water together and brush it over the biscuits. Sprinkle the biscuits with the remaining tablespoon of sugar.
Bake until the biscuits are golden and the filling is bubbling and thickened, 45-50 minutes. Let cool slightly. Top with whipped cream, ice cream, or yogurt and serve.