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Wednesday, June 17, 2009

Yum

So, it's supposedly summer, and so I made a little yummy thing with the fruits of the season.
It is amazing with ice cream.
If you like strawberries and rhubarb, then this is a dream.
 ok then.
Strawberry rhubarb cobbler.
Filling-
1/2 cup sugar
2 tbs flour
1/8 tsp ground cloves
 2- 12 oz baskets of sexy ripe strawberries
 1 1/2 cups of 1/2 inch slices of rhubarb
Topping-
1 cup flour
1/3 cup sugar
1/4 cup yellow cornmeal
1 tbs b. powder
 1 tsp b. soda
pinch of salt
3 tbs chilled unsalted butter diced
1/2 cup buttermilk ( reg milk works fine.)
Instructions-
 Preheat oven to 400.
For the filling-
Mix sugar, flour cloves in large bowl. Add the the cut up berries, (halves for small, quarters for giant berries) and rhubarb, toss to coat. Put in 10 inch glass dish of some sort. I butter, because well, butter is good. Put in oven and let cook until tender.
Topping-
Put all the topping ingredients into a bowl, and knead with finger tips until it resembles a coarse meal.
Slowly add milk, tossing it with a fork, until moist clumps form. Sometimes it just looks like pancake batter.
 whatever.
When your filling is tender, spoon batter over the top, and cook it until the crust is done.
This is good stuff. The real deal.
 Be prepared to eat.

5 comments:

MamaTea said...

Sounds divine! I will try this out tomorrow night. My husband loves strawberry rhubarb anything...and pies are just too much to do sometimes. So we will try this one out...

Amber said...

Oh yummmmm thanks for sharing. I am starving and right now a peice of that would be great...xx

Rosemarie said...

Looks delicious. My husband loves strawberry rhubarb pie, but I might have to try this instead.

MamaLou said...

MMMMMMMMMMMMM I will have to give this one a try!
MamaLou aka StrawberryMama!

MamaTea said...

The verdict is in. We did make it and it IS DIVINE! Everyone gave it a big thumbs up :)

I made it in a 10x7 inch pan. Getting the bottom part to "tender" took 30 minutes, and getting the top crust brown took 15minutes.

Truly, some good eatin'! Thanks again for the recipe!