Title: Strawberry-Ruhbarb cobbler
Yield: 6 servings
Cooking time: 20 minutes
Preparation time: 15 minutes
Category: Dessert, Dutch Oven
Cuisine: American
Source: Dirty Gourmet website Copyright: All text and photos ® 2010-2013
Original Page from www.dirtygourmet.comIngredients
- 4 pounds strawberries -- halved
- 8 stalks rhubarb -- peeled and sliced into 1 inch pieces
- 4 Limes, juice from
- 1 1/2 cups sugar
- 4 tablespoons flour
- 2 teaspoons cinnamon
- 2 pinches salt
- 4 tablespoons butter
- 8 large biscuits -- halved like buns
- 1/2 cup brown sugar
Instructions
Line a 14" Dutch Oven with parchment or aluminum liner
Add the first seven ingredients to the DO and stir together to coat fruit. Cut butter into pats, and distribute along the top of the strawberry rhubarb mixture. Place biscuit halves around the top of strawberry rhubarb mixture until covered. Sprinkle brown sugar on top of biscuits, and cover with dutch oven lid, making sure there is a little space between the lid and the top of the biscuits. Take some strawberries out if necessary. bake @ 350, (use rule of 3) till biscuits golden, fruit bubbly
Notes
NOTES : This recipe assumes refrigerator biscuits, making a simple biscuit dough would probably be better I made this per the recipe except I made biscuits from Bisquik mix and sour cream. The bread topping was good, the taste & balance of sweet/tart was good but filling still too liquid. Next time try using cornstarch. I used a 1 lb container of strawberries and 4 stalks of Rhubarb. About enough for 6 people when served with cool whip.