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Strawberry-Rhubarb Cobbler Recipe

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This recipe for Strawberry-Rhubarb Cobbler, by , is from Recipies To Remember, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Victoria Kimpe
Added: Sunday, August 30, 2009


1 1/4 pounds rhubarb, cut into 1-inch chunks (4 cups)
3/4 cup plus 1 teaspoon sugar
1 tablespoon cornstarch
1 pint strawberries, each hulled and cut into quarters
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 tablespoons margarine or butter (1/2 stick)
3/4 cup plus 1 tablespoon heavy or whipping cream

Prepare filling: In 3-quart saucepan, heat rhubarb and 1/2 cup sugar to boiling over high heat, stirring constantly. Reduce heat to medium-low and continue cooking until rhubarb is tender, about 8 minutes.

In cup, mix cornstarch with 1/4 cup water. Stir cornstarch mixture and strawberries into rhubarb mixture; continue cooking 2 minutes until mixture thickens slightly. Remove from heat.

Meanwhile, preheat oven to 400 degrees F. In bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and 1/4 cup sugar. With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. Add 3/4 cup heavy or whipping cream; quickly stir just until mixture forms a soft dough that pulls away from side of bowl.

Turn dough onto lightly floured surface; knead 6 to 8 strokes to mix thoroughly. With floured rolling pin, roll dough 1/2 inch thick. With floured 3-inch star-shaped cookie cutter, cut out as many biscuits as possible. Reroll trimmings and cut as above to make 8 biscuits in all.

Reheat rhubarb filling until hot; pour into shallow 2-quart casserole or 11" by 7" glass baking dish. Place biscuits on top of rhubarb. Brush biscuits with 1 tablespoon cream and sprinkle with 1 teaspoon sugar. Place sheet of foil under baking dish; crimp edges to form rim to catch any drips during baking. Bake 20 minutes or until biscuits are golden brown and rhubarb filling is bubbly. Cool slightly on wire rack to serve warm, about 15 minutes.




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