2cupsfresh rhubarb small diced, approximately 1 inch
2cupsfresh strawberries small diced, approximately 1 inch
½cup+ 2 tablespoons granulated sugardivided
4tbspunsalted buttervery cold and cut into small cubes
Preheat oven to 350* F. Place a 2 quart casserole dish (or an 8x8 pan) onto a large sheet tray. This will ensure that if any of the fruit mixture bubbles over as it bakes, it will not make a mess in your oven.
In a large bowl combine the diced strawberries, diced rhubarb, cornstarch, vanilla extract, ½ cup sugar, cinnamon and salt. Mix well to coat all the fruit with the other ingredients. Pour this fruit mixture into the 2 quart dish.
In a medium sized bowl combine the flour, baking powder, salt, the remaining 2 tablespoons sugar and cubed butter. Using a pastry cutter, or 2 forks, incorporate the butter into the flour until the butter is the size of small peas.
Slowly drizzle the buttermilk into the flour and butter mixture as you gently stir. Combine just until all the flour and buttermilk have come together to make a dough. Do not over mix the biscuit topping.
With a spoon, or a 2 tablespoon cookie scoop, drop the biscuit mix onto the top of the fruit mixture. Leave some space between the drop biscuits. This allows the biscuits room to spread as they bake.
Bake for 30 minutes. At this point you can cover your cobbler with a piece of aluminum foil to prevent your biscuit topping from getting too brown. Continue to bake for another 15 minutes.
Remove your strawberry-rhubarb cobbler from the oven and allow it to rest on the counter for 15 minutes before serving.
To Store: This dessert will always be best on the day it’s made, hot from the oven. However, leftovers can be stored in a covered container, in the refrigerator for 3-4 days.
To Reheat: You can reheat individual servings in the microwave for 30-45 seconds.
Place your casserole dish onto a large sheet tray to ensure that if any of the fruit mixture bubbles over as it bakes, it will not make a mess in your oven.
If you get fresh rhubarb from a farm stand that has not been pre-prepped for you, make sure you remove the leaves and roots. The leaves and roots are very high in Oxalic acid, which can be toxic in high amounts, and can cause kidney problems and make you sick.
If you can not find fresh rhubarb in your local market, a lot of grocery stores will carry it in the frozen fruit section. Dole is a very popular brand.
You can use frozen strawberries as well in this recipe and therefore make it anytime of the year. Fresh Rhubarb is in season the same time as strawberries are in season, usually late spring to early summer depending on where you live.
Fresh rhubarb can sometimes have strings, similar to celery, that you can remove with a sharp paring knife. Usually it is the larger stalks that have more of the strings. The smaller, more tender, stalks can just be sliced or diced very easily without removing them.