Cobblers, crisps, pies -- any of the old-fashioned hot fruit desserts -- are particularly good when made with rhubarb. The tart flavor of rhubarb marries beautifully with sugar and a sweet cake or biscuit topping.
Here, rhubarb is paired with strawberries in a classic combination. When the dessert comes out of the oven, its cornbread topping starts to absorb some of the warm fruit syrup. Let the cobbler cool for 10 to 15 minutes before serving.
- For the fruit
- 1 pound rhubarb, thick stalks halved vertically, then cut crosswise into 1/4-inch-thick slices (4 to 4 1/2 cups)
- 1 pound strawberries, hulled, large ones cut into eighths, medium ones cut into quarters, small ones halved (about 3 cups)
- 1/2 teaspoon almond extract
- 1 cup sugar
- 2 tablespoons cornstarch
- For the topping
- 1 cup cornmeal
- 1 cup flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup low-fat or regular buttermilk
- 1 large egg, lightly beaten
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
Preheat the oven to 375 degrees.
For the fruit: Combine the rhubarb, strawberries, almond extract, sugar and cornstarch in a large bowl, mixing to coat the fruit.
For the topping: Whisk together the cornmeal, flour, sugar, baking powder and salt in a medium bowl, mixing well.
Whisk together the buttermilk, egg and melted butter in a large measuring cup. Add to the cornmeal mixture and stir just until combined to form a thick batter.
To assemble: Pour the fruit into a shallow, medium baking dish (2 1/2- to 3-quart capacity), then spoon the topping over the fruit; it should not completely cover the fruit. Bake for 30 to 35 minutes, until the topping begins to brown and fruit juices are bubbling at the edges of the cobbler. Transfer the baking dish to a wire rack to cool for 10 to 15 minutes; serve warm.
From In Season columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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