|via elephantine ph: rachel ball|
Here's a recipe from elephantine for two perfect portions of Strawberry Rhubarb Cobbler. Looks delicious. Twice.
(adapted from Epicurious)
3 Tbsp sugar
1/2 tsp cornstarch
1 cup chopped rhubarb (frozen okay)
1 cup chopped strawberries (frozen okay)
1/3 cup all purpose flour
1 Tbsp sugar
1/4 tsp baking powder
a pinch of salt
1.25 Tbsp butter (cut into smaller pieces)
3 Tbsp milk
vanilla ice cream (optional)
- Preheat oven to 375°F.
- Combine the sugar and cornstarch in a mixing bowl. Mix well. Add the chopped fruit and toss to coat. Set aside.
- In another mixing bowl, combine the flour, sugar, baking powder, and salt. Throw in the pieces of butter and smash/massage the pieces into the flour mixture until a coarse meal forms. Add the milk and stir. (The dough will be quite sticky.)
- Divide the fruit mixture into two 6-ounce ramekins and spoon the dough over top. Place the ramekins on a baking sheet, as the bubbling fruit may spill over the edge. Bake for 35 minutes or until the top is golden brown and cooked through.
- Let cool for 15 minutes. Serve with vanilla ice cream, if you like.