Strawberry Rhubarb Cobbler
A lovely dessert in spring, when rhubarb hits the markets.
6-8 stalks rhubarb (just under 2 pounds), washed and cut in 1/2-inch slices
2 pts (16 oz carton) strawberries, rinsed, hulled and quartered
½ cup sugar
1 T corn starch
Juice of one-half lemon
Zest of one orange (optional)
1 cup flour
1-2 T crystallized ginger, finely chopped (optional - if using be sure to reduce the sugar in the next line down to 1 T)
1-2 T sugar
1 t baking powder
½ t baking soda
½ t salt
2 T butter, melted
½ cup buttermilk
In a bowl, mix the rhubarb and the strawberries with the sugar, cornstarch, lemon juice, and orange zest. Let sit to macerate for about 30 minutes.
Preheat oven to 350°
Pour fruit into an 8-inch square baking pan. To prepare topping, combine dry ingredients (and ginger, if using) and mix well. Add melted butter to buttermilk and stir to combine. Add to dry, mixing with a fork very gently until just combined. The dough may be sticky – don’t worry.
Drop the batter in even spoonfuls onto the fruit. Bake for about 45 minutes - but check on it after 30 minutes, and every five minutes thereafter - until cobbler crust is golden brown and the fruit is bubbling up all around.
Serve warm or at room temperature.