Recipe: Strawberry Rhubarb Cobbler with Cornmeal Biscuit Topping

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