Strawberry Rhubarb Cobbler

Where sweet meets sour.

Nutrition

Per serving: 301.5 calories, 3.26g protein, 12.23g fat, 47.03g carb, 3.32g dietary fiber, 7.34g saturated fat, 30.06g total sugar, 24.95g added sugar

Significant source for: Fluoride, Manganese, Vitamin C, Vitamin K (phylloquinone).

ingredients

6 Servings

1 pound strawberries, hulled and halved

1 pound rhubarb, trimmed, cut into 1" pieces

3/4 cup sugar, divided

3/4 cup all-purpose flour, divided

1 tablespoon grated ginger (optional)

1 teaspoon orange zest (optional)

1 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons unsalted butter, chilled, cut into small pieces

1/4 cup whole milk

vanilla ice cream (optional)

preparation

step 1.

Preheat oven to 375°.

step 2.

In a medium mixing bowl, whisk together 1/2 cup flour, 1/4 cup sugar, baking powder, and salt. Using a pastry blender or your fingers, cut in butter until the mixture resembles coarse crumbs. Stir in milk just until moistened. Set aside.

step 3.

Hull and halve the strawberries. Trim the rhubarb and cut into 1" pieces.

step 4.

In a large mixing bowl, combine strawberries, rhubarb, 1/2 cup sugar, 1/4 cup flour, orange zest, and ginger. Stir well to combine, pour into 9x13-inch baking dish.

step 5.

Drop the prepared biscuit dough by the spoonful over the strawberry-rhubarb mixture.

step 6.

Bake for 40 to 45 minutes, or until the biscuit topping is golden brown.

step 7. (optional)

Serve warm with a scoop of vanilla ice cream on top.