Strawberry Rhubarb Cobbler

Serves 12 

 Nutrition per serving – calories: 185 fat: 6 g (saturated: 4g, unsaturated: 2g), carbohydrates: 30g, protein: 3g, fiber: 3g, sugar: 16g

Ingredients

For the Ginger Oat Scones:

  • 3/4 cup all-purpose flour

  •  6 tablespoons whole spelt (or whole wheat pastry, or barley) flour 

  • 1/2 cup old-fashioned rolled oats 

  • 4 tablespoons sugar 

  • 11⁄4 teaspoons baking powder 

  • 1⁄4 teaspoon baking soda

  •  1⁄4 teaspoon salt 

  • 1/4 cup finely chopped candied ginger 

  • 6 tablespoons cold, unsalted butter, in 1/4′′ dice 

  • 1/2 cup Greek yogurt (whole milk or 2%) 

  • Coarse (turbinado) sugar for sprinkling 

  • Vanilla ice cream, for serving 

For the Filling:

  • 11⁄2 pounds rhubarb, trimmed and sliced 1/2′′ thick 

  • 1 pounds strawberries, hulled and quartered if large (halved if small) 

  • 1/2 cup sugar 

  • 4 teaspoons cornstarch 

  • Pinch of salt

Position a rack in the center of the oven and preheat to 425oF. 

Combine the rhubarb, strawberries, sugar, cornstarch and salt in a large bowl, and toss until combined. Scrape the fruit and any juices into an 2-quart oval baking dish. Bake the fruit until it is somewhat broken down and bubbling, 15-20 minutes. 

Meanwhile, In a large bowl, combine the flours, oats, sugar, baking powder, baking soda, salt and ginger. Add the butter, and rub with your fingertips or cut in with a pastry blender until the mixture looks like gravel with some pea-sized butter bits. Add the yogurt and mix with a wooden spoon until the dough begins to come together, kneading a few times with your hands to form a loose ball. Chill the dough while the fruit bakes. 

When the fruit is bubbling, remove the dish from the oven. Divide the biscuit dough into 10 rough balls (rustic looks good), about an inch in diameter, and place them evenly over the hot fruit, spacing them about 1′′ apart. Sprinkle the tops with a dusting of coarse sugar.

Bake the cobbler until the biscuits are golden on top and the fruit is bubbling thickly, 15-20 more minutes. Let the cobbler cool at least 20 minutes to allow the fruit to thicken up. Serve the cobbler warm, topped with scoops of vanilla ice cream. 

dessertFeeding Uscobbler, dessert, sweet, vegetarian, strawberry, rhubarb, oats