Strawberries and rhubarb are a classic spring pair, usually in pie, here in a rustic cobbler with a sweet and slightly crunchy topping that thanks to cornmeal, has slight heft, and to lemon zest, a pleasing brightness. Grown men have been known to, well, groan, over this addictive, easy dessert.
First published in 2008, such a favorite, republished 2013
"May I just say, gorgeous?!!" ~ Karen
"Who knew rhubarb could be so delish?!" Lelo in NoPo
"...delicious beyond words." Cher
‘Best baseball in the country’. Such is the appraisal of hometown baseball here in St Louis. Even amid the fustle about steroids and stats, salaries and our new stadium, St. Louis fans remain Redbird-loyal, game-smart and fair-minded toward opponents.
In summer, Moms tow kids downtown for weekday day games. Grown women, mothers themselves now, remember precious hours with their fathers at the old Busch Stadium, learning how to keep score and the strategy behind bunts and beanballs.
What bodes for baseball when competition looms? During a dog-walk in Glendale last spring, a single block was a minor league Street of Fame. Two boys in just-washed Little League garb tossed a ball between them. Girls in plaid school skirts lifted bare knees to keep soccer balls aloft. Preschoolers in girly-pink and girly-purple swim suits dashed through a sprinkler. Face-masked boys lobbed lacrosse balls. Three sweaty teens leapt high to whack a tether ball.
What bodes for baseball? A new generation of savvy, stalwart and athletic fans, says intuition.
STRAWBERRY RHUBARB COBBLER
Oven time: 25 minutes
- 1/2 cup (150g) sugar
- 3 tablespoons (30g) flour
- 1 teaspoon cinnamon
- 2-1/2 cups rhubarb (230g), diced very small (see ALANNA’s TIPS)
- 2-1/2 cups ripe strawberries (250g), hulled, cut in pieces if large
- 1 cup flour, fluffed to aerate before measuring or 125g
- 1/3 cup (75g) sugar
- 1/4 cup (45g) yellow cornmeal (not stone-ground)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon table salt
- Zest of a lemon, optional but decidedly delicious
- 3 tablespoons cold butter, diced
- 1/2 cup buttermilk
Preheat oven to 400F.
FRUIT In a large bowl, toss sugar, flour, cinnamon and rhubarb. Gently stir in strawberries and transfer to a glass deep-dish pie pan.
TOPPING In the same bowl, combine flour, sugar, cornmeal, baking powder, baking soda, salt and lemon zest. With your fingers, rub in butter until a coarse meal forms. (If making ahead, stop here and refrigerate.) With a fork, mix in buttermilk just to moisten. Spoon topping over fruit.
BAKE Bake for 25 minutes or until topping is golden and fruit is bubbly.
Serve immediately with a splash of cream or a scoop of ice cream or a dollop of whipped cream.
Easy Strawberry Recipes
More Rhubarb Recipes
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