Strawberry Rhubarb Cobbler
Strawberries and rhubarb, a classic spring combination

‘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.

Go Cards!

ALANNA's TIPS Cut the rhubarb small so it’ll cook all the way through while the topping bakes. This is a great any-fruit-goes cobbler. I’ve mixed frozen mango with rhubarb, peaches and blueberries, apples and cherries, once a mélange of leftover fruit salad.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. What dessert sings spring to you? Share a recipe via e-mail.

STRAWBERRY RHUBARB COBBLER

A simple dessert that sings of spring
Hands-on time: 25 minutes
Oven time: 25 minutes
Serves 8
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 1 teaspoon cinnamon
  • 2-1/2 cups rhubarb, diced very small (see ALANNA’s TIPS)
  • 2-1/2 cups ripe strawberries, hulled, cut in pieces if large

    • TOPPING
  • 1 cup flour, fluffed to aerate before measuring
  • 1/3 cup sugar
  • 1/4 cup yellow cornmeal (not stone-ground)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon table salt
  • Zest of a lemon, optional
  • 3 tablespoons cold butter, diced
  • 1/2 cup buttermilk

Preheat oven to 400F.

In a large bowl, toss sugar, flour, cinnamon and rhubarb. Gently stir in strawberries and transfer to a glass deep-dish pie pan.

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 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.

NUTRITION ESTIMATE Per Serving: 234 Cal; 5g Tot Fat; 3g Sat Fat; 45g Carb; 3g Fiber; 396mg Sodium; 12mg Cholesterol; Weight Watchers 4 points
A serving of Strawberry Rhubarb Cobbler, topped with ice cream. We don't call them 'crumbles' for nothing!

Easy Strawberry Recipes

(hover for a description, click a photo for a recipe)
Strawberry Ice Cream Iowa Strawberry Shortcake Strawberry Chocolate Banana Crumble

More Rhubarb Recipes

(hover for a description, click a photo for a recipe)
Rhubarb Sorbet Rhubarb Country Cobbler Make Rhubarb Jelly & Jam in Just One Hour
~ Custard with Rhubarb Sauce, a long-time favorite, so easy ~

~ Rhubarb Pie, my go-to recipe ~

~ Rhubarb Bakewell Tart, my variation of the English classic ~

Recent Favorites from A Veggie Venture

~ Fresh Asparagus with Aioli, perfect for party platters, with a secret ingredient found in every single kitchen ~

~ How to Grow Herbs in Pots, another way to save money on groceries ~

If you like Kitchen Parade's recipes, do visit A Veggie Venture, my food blog packed with vegetable recipes for every course.

Never miss a Kitchen Parade recipe: Sign up for an e-mail subscription.

If you like Kitchen Parade, forward this recipe to a friend who might like it too!

© Copyright 2008 Kitchen Parade

May 08, 2008 printme Page Permalink |email E-Mail this Recipe
Thank you for supporting advertisers from BlogHer



Thank you for supporting advertisers from SixApart

Your Comments:

Thanks so much! I have some rhubarb and some sorta sad strawberries in the fridge and have been *meaning* to find a crumble recipe. Thrilled silly that you posted this today.
Blogger MamaBird on 5/08/2008
 
I saw rhubarb at the farmers market for the first time last week -- this will be dessert at a dinner for neighbors on Saturday. Perfect, perfect, perfect.
Anonymous Karen on 5/08/2008
 
The rhubarb won't be ready here in the Manitoba for at least another month, the strawberries either for that matter. This will be perfect for the cottage, it's my kind of cooking. Thank you!
Anonymous Wanda on 5/08/2008
 
May I just say, gorgeous?!! I used ground ginger instead of cinnamon (who runs out of cinnamon?) and six of us ate the whole plate but this is a complete keeper. Thanks so much. I've already copied this onto recipe cards, out company wanted it too.
Anonymous Karen on 5/11/2008
 
Once again, you've shared a wonderful recipe. I made this, and took lots of photos while I did, and posted on my blog. It was the first time I ever cooked with rhubarb. Thank you!
Blogger LeLo in NoPo on 5/13/2008
 
This rhubarb recipe was delicious beyond words. I love the practicality - I can actually make these recipes with what I have on hand, no sending to California or New York for obscure ingredients --
Anonymous Cher on 5/26/2008