What do you do with 2 stalks of rhubarb and over a pint of almost too ripe strawberries? Make a cobbler! No one would mistake us for bakers, we didn't even have flour until we got the bright idea for this, but it turned out great. We even shared it with some neighbors since didn't know what in the heck to do with all the cobbler. We did sort of a mesh a few recipes together but here's a basic one. (If we get this many strawberries next time we're gonna have to invest in an ice cream maker!)
Fruit mixture
1 cups rhubarb stalks cut into 1-inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
1 cups rhubarb stalks cut into 1-inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
3 cups strawberries, stemmed and sliced
1/2 cup white sugar
1 Tablespoon of corn starch
1 teaspoon of grated orange peel
Cobbler crust
2 Tbsp white sugar
1 cup all purpose flour
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter (cold in cubes mixed in at very end by hand)
1/4 cup milk
1 egg, lightly beaten
Preheat oven to 350°F
Put entire fruit mixture in casserole
Cover with crust as best as you can
Bake for 30 minutes
Bake for 30 minutes
