STRAWBERRY RHUBARB COBBLER WITH CORNMEAL BISCUIT TOPPING
FOR THE FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cloves, optional
2 (12-ounce) baskets strawberries, hulled and halved
1 1/2 cups 1/2-inch-thick slices fresh or frozen rhubarb
FOR THE CORNMEAL BISCUIT TOPPING:
1 cup all-purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
Pinch of salt
3 tablespoons chilled unsalted butter, diced
1/2 cup low-fat buttermilk
Preheat oven to 400 degrees F.
TO MAKE THE FILLING:
In large bowl, combine sugar, flour and cloves, if using. Add strawberries and rhubarb, and toss to coat with sugar mixture. Transfer filling to 10- inch glass pie dish.
TO MAKE TOPPING:
In medium bowl, mix flour, sugar, cornmeal, baking powder, baking soda and salt. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form, being careful not to overmix. Spoon topping evenly over filling.
Bake until topping is golden brown and filling is tender, about 25 minutes.
Serve warm or at room temperature.
Makes about 6 servings
Source: Stephen and Caitlin Feeks to Newsday, August 11, 2002
FOR THE FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cloves, optional
2 (12-ounce) baskets strawberries, hulled and halved
1 1/2 cups 1/2-inch-thick slices fresh or frozen rhubarb
FOR THE CORNMEAL BISCUIT TOPPING:
1 cup all-purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
Pinch of salt
3 tablespoons chilled unsalted butter, diced
1/2 cup low-fat buttermilk
Preheat oven to 400 degrees F.
TO MAKE THE FILLING:
In large bowl, combine sugar, flour and cloves, if using. Add strawberries and rhubarb, and toss to coat with sugar mixture. Transfer filling to 10- inch glass pie dish.
TO MAKE TOPPING:
In medium bowl, mix flour, sugar, cornmeal, baking powder, baking soda and salt. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form, being careful not to overmix. Spoon topping evenly over filling.
Bake until topping is golden brown and filling is tender, about 25 minutes.
Serve warm or at room temperature.
Makes about 6 servings
Source: Stephen and Caitlin Feeks to Newsday, August 11, 2002
MsgID: 3152658
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 04-06-10 Recipe Swap - Recipes Using Str...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 04-06-10 Recipe Swap - Recipes Using Str...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: 04-06-10 Recipe Swap - Recipes Using Strawberries |
Betsy at Recipelink.com | |
2 | Recipe: Balsamic Berry Dessert Topping with Vanilla Ice Cream |
Betsy at Recipelink.com | |
3 | Recipe: Strawberry Melon Granita (blender) |
Betsy at Recipelink.com | |
4 | Recipe: Fruit Kebabs With Honey Yogurt Dip |
Betsy at Recipelink.com | |
5 | Recipe: Strawberry Lemondade (blender or food processor) |
Betsy at Recipelink.com | |
6 | Recipe: Fruit Salad with Strawberry Dressing (blender) |
Betsy at Recipelink.com | |
7 | Recipe: Strawberry Rhubarb Cobbler with Cornmeal Biscuit Topping |
Betsy at Recipelink.com | |
8 | Recipe: Strawberry Breakfast Pastries (using refrigerated crescent roll dough) |
Betsy at Recipelink.com | |
9 | Recipe: Strawberry Filled Oatmeal Bars (with cooked strawberry filling) |
Betsy at Recipelink.com |
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