Lately everywhere I look I see it..... in food magazines, in the blogosphere, on food websites. If you are a foodie, you will run into a rhubarb recipe. I have never baked with it and wanted to see what the rage was all about. So I went to the farmers market and picked some out. After some chopping, processing and baking, I came up with this delicious moist cobbler.
I love rhubarb paired with strawberries. I can say I like more tart than sweet when it comes to fruity desserts. I like tart so much that I added a Meyer lemon to the recipe. It gave the dessert a lot of tang. This is great served warm with a little whipped cream or ice cream served on top.
I am keeping this post short and sweet (or should I say short because I don't want to be tarty?). I know, bad joke but it is time for me to get out and about as it is a beautiful day.
Meyer Lemon Strawberry Rhubarb Cobbler
filling: 4 cups chopped, cleaned rhubarb
16 ozs strawberries, sliced (about 3 cups)
2 ½ TBS tapioca
¾ cup sugar
zest and juice of one Meyer lemon
1 ¾ cups flour
1 TBS baking powder
¼ cup sugar
¼ teaspoon salt
6 TBS butter, cut into cubes
1 large egg, beaten
¾ cup buttermilk
2 TBS turbinado sugar
Combine filling ingredients in a large bowl. Let sit for 30 minutes. Preheat oven to 375 degrees. In a food processor, combine flour, baking powder, sugar and salt. Whisk to combine. Add butter and pulse until mixture turns to a fine crumb. Add egg and buttermilk. Mix by hand until a soft dough forms. Pour the fruit mixture into a large deep dish pie plate or a large rectangle baking dish. Spoon the soft dough on top of the fruit. Sprinkle with the turbinado sugar. Bake for 40 to 45 minutes or until top is golden and fruit is bubbling. Cover with foil if topping starts to brown too much.