Strawberry-Rhubarb Cobbler
Cuisine: American
Author: Kitchens
  • 4 pints strawberries, hulled, cut into small-dice
  • 10 stalks rhubarb, cut into small-dice
  • 2 1/2 Cups granulated sugar
  • 1/2 Cup plus 2 Tablespoons vanilla extract, divided
  • 1/4 Cup lemon juice
  • 2 vanilla beans, halved
  • 1 Tablespoon cornstarch
  • Kosher salt, as needed
  • 1 1/2 ounces unsalted butter, at room temperature
  • 3 Tablespoons brown sugar, light
  • 1 Cup all-purpose flour
  • 2 teaspoons baking powder
  • 2/3 Cup buttermilk
  • whipped cream, to garnish
  1. In a large bowl, mix together strawberries, rhubarb, granulated sugar, 1/2 cup vanilla extract, lemon juice, vanilla beans, corn starch and 2 pinches salt . Refrigerate, stirring occasionally, for 12 hours.
  2. Using a slotted spoon, scoop mixture into 16 8-ounce oven-proof serving dishes. Bake at 350 degrees F for about 25 minutes or until fruit is tender.
  3. In a stand mixer with a paddle attachment, cream butter and brown sugar. Gradually add flour, baking powder, remaining 2 Tablespoons vanilla and 1 pinch salt. Drizzle in buttermilk until just combined. Cover with plastic wrap; chill 2 hours.
  4. Place dough between two sheets of plastic wrap. Using a rolling pin, roll dough to 1/4-inch thick. Remove top layer of plastic wrap; cut dough in 2-inch rounds. Bake rounds at 350 degrees F for 8 to 12 minutes or until light golden brown.
  5. For each order, place 1 round on top of the baked fruit. Heat until warmed through. Serve with a dollop of whipped cream, if desired.
To make outstanding strawberry-rhubarb martinis, strain and save the liquid remaining from the macerated strawberries and rhubarb. Use it as a syrup with chilled vodka.
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