Top | Fields of Greens
(recipe, Annie Somerville)
Make this cobbler in the early spring with the first strawberries of the season. The strawberries and tart rhubarb bubble together under the crumbly, light cobbler topping, releasing their wonderful fragrance. Serve warm from the oven with lightly whipped cream.
This cobbler is also delicious made simply with strawberries. You'll need 3 baskets of berries, about 5 cups washed, hulled, and cut into halves or left whole if small. The berries are so sweet that you'll need only ⅓ cup sugar. Toss them with the sugar, 2 tablespoons flour, and the chopped zest of an orange. Assemble the cobbler and bake as directed.
- 1¼ lb. rhubarb
- 1 pt. basket of strawberries (about 1½ cups)
- ⅔ cup sugar
- 2½ Tbsp. unbleached white flour
- Zest of 1 orange
- 1½ cups unbleached white flour
- ¼ tsp. salt
- 1 Tbsp. baking powder
- 2 Tbsp. sugar
- 4 Tbsp. unsalted butter
- 1 cup heavy cream
- Preheat the oven to 375 degrees.
- Wash the rhubarb well, cutting off any brown spots or leaves still on the stalks. If the stalks are especially thick, cut them in half lengthwise before slicing ½-inch thick so that all of the pieces are approximately the same size.
- Wash the strawberries, pat them dry, and hull them. Cut them into halves or leave whole if small.
- Toss the fruit with the sugar, flour, and zest; place in an 8-inch square baking dish, a 9-inch round cake pan, or 6 to 8 individual ovenproof dishes.
- Make the topping by combining the dry ingredients and cutting in the butter with a food processor, an electric mixer, a pastry blender, or two knives until it resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened. Cover the fruit with tablespoon-size dollops of topping, using all of it.
- Bake for 35 to 40 minutes, until the topping is browned and cooked through and the fruit is bubbling. (Individual cobblers will take about 25 to 30 minutes.)