Strawberry-Rhubarb Cobbler

Say hello to the bounty of fresh fruit this season! Strawberries and rhubarb are a great combo of sweet and sour. If you don’t need dessert for a crowd, mix up the dry ingredients for the topping and keep half in an air-tight container for another time. Half the berry mixture and put into a smaller crock to create a mini version of the recipe.

Filling

2 pts strawberries, sliced 2 c rhubarb, cut into 1/2” pieces 1/2 c sugar 2 T quick-cooking tapioca (or 1 T cornstarch) 1/4 t each: cinnamon, nutmeg, ginger

Topping

1 1 / 2 c flour 1/4 c sugar 1 1 / 2 t baking powder 1/2 t baking soda 1/2 t salt 1/4 t each: cinnamon, nutmeg, ginger 2 T butter cut into pieces 1 c buttermilk (or 1 c milk + 1 t vinegar)

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To make

1. Combine all filling ingredients and put into a 9” deep-dish pie pan and let stand 15 min.

2. Preheat oven to 400°F.

3. In a large bowl, stir together all dry topping ingredients. Using a pastry cutter or 2 forks, cut butter into the dry mixture until crumbly. Stir in the milk with a fork just until combined.

4. Drop large spoonfuls of dough on top of filling. Sprinkle with a little granulated sugar (about 1 T).

5. Bake 40 to 50 minutes or until browned and bubbly. Cool slightly. Dust with powdered sugar. Serve warm. Makes 8 servings.