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Strawberry Rhubarb Cobbler
Filling ingredients listed above.
FOR THE DOUGH:
1 c. All-purpose Flour
3 tbsp. Packed Brown Sugar
2 tsp. Baking Powder
1/4 tsp. Kosher Salt
3 tbsp. Unsalted Butter, Chilled And Diced
1/3 c. Milk
2 tbsp. Sugar
Preheat oven to 375° F.
For the strawberry rhubarb filling:
In a medium bowl, toss rhubarb and strawberries with sugar, cornstarch, tapioca, orange juice, and orange zest. Let stand for 15 minutes, stirring every 5 minutes.
For the dough:
In a large bowl, whisk together flour, brown sugar, baking powder, and salt. With a rigid pastry blender or a fork, cut butter into dry mixture until incorporated and crumbly. Drizzle milk evenly over the top of the mixture and then stir together just until evenly moistened. Do not over-mix. Dough will be thick.
To assemble the cobbler:
Transfer strawberry rhubarb filling to a deep baking dish (the oval dish shown in my photos is about 9 x 11 inches, with tall sides). Using a spoon, drop dough onto top of strawberry rhubarb filling, dividing evenly into 8 dough mounds. Sprinkle the 2 tablespoons of sugar evenly over the dough mounds.
Bake, uncovered, for about 40 minutes, until biscuits are browned and filling juices are thickened and bubbling nicely. Remove from oven to a cooling rack. Let cool for about 30 minutes before serving. This is great with a scoop of vanilla bean ice cream—or a dollop of whipped cream, or a splash of cream.
