Strawberry-Rhubarb Cobbler

May 11, 2009 9:32 AM

This is the second year in a row that my parents have gone away for Mother's Day. Last year it was Wales, this year it's Italy. If I didn't know better I would think they didn't like us.

So, instead of seeing my mom I tagged along for a lovely brunch at Matt's sister's house. I saw this as the perfect opportunity to return a 10-inch pie plate of hers (that has been sitting on my kitchen table for about 4 months now). Of course, I didn't want to return it empty - what's the fun in that?

I grew up eating rhubarb because my parents grew it in their garden. My mom would make rhubarb pies, cakes, and sauce (or compote), and she would send me out to the garden to break off the biggest stalks. Naturally, rhubarb makes me think of Mom, so making it for Mother's day was my way of honoring her, even if I wasn't going to see her.

Filling:
16 oz container strawberries, quartered or halved, depending on the size
2 1/2 cups rhubarb, sliced in 1/2 inch slices (about 1 lb)
3/4 cup sugar
1 tbsp lemon zest
1/4 cup cornstarch (I would cut this back to 3 tbsp next time)

Topping:
1 3/4 cups flour
1 tbsp baking powder
1 tbsp sugar
1/4 tsp salt
6 tbsp cold butter, cut into 1/2-inch cubes (3/4 stick)
3/4 cup milk

1 egg

Preheat oven to 375°F.

Combine filling ingredients in a large bowl. Pour into an ungreased 10-inch pie plate or 8x8-inch square baking dish (preferably glass or ceramic - the acidic filling can corrode a metal pan).

Combine flour, baking powder, sugar, and salt in a large bowl or a food processor. Whisk or pulse to combine. Add cubes of butter and cut in with a pastry blender or pulse in food processor until mixture resembles coarse meal. Add milk and mix or pulse until a soft dough forms. Turn out onto a floured work surface and roll or pat to 1/4-inch thickness. Cut into desired shapes and place on the filling.

Alternately, add a little more milk to make a wet dough and drop by spoonfuls on top of the filling.

Brush topping with beaten egg thinned with a tablespoon or two of water. Sprinkle lightly with sugar, then bake until filling is bubbly and topping is golden, about 45-50 minutes. Cover with foil if the topping starts to get too brown before the filling is done.

Cool at least 15 minutes before serving. Serve with whipped cream, if desired.