Lighter Strawberry-Rhubarb Cobbler

from Cook's Illustrated

3/2007

The recipe can be doubled and baked in a 13 by 9-inch dish—you may need to increase the baking time by five to ten minutes. Be sure not to combine the wet and dry biscuit ingredients until the filling is ready. This recipe was published in The Best Light Recipe.

Serves 8

Filling
1 quart fresh strawberries , rinsed and hulled
10 ounces rhubarb , cut into 1/2-inch chunks
1/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
Biscuit Topping
1 cup unbleached all-purpose flour (5 ounces)
3 tablespoons yellow cornmeal
1/4 cup sugar plus 2 teaspoons
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
1/3 cup buttermilk
3 tablespoons unsalted butter , melted
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon


1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Toss the fruit filling ingredients together in a 9-inch deep-dish pie plate. Place the pie plate on a rimmed baking sheet and bake until the fruit releases its liquid and is hot and bubbling around the edges, 20 to 30 minutes.

2. Meanwhile, whisk the flour, cornmeal, 1/4 cup of the sugar, the baking powder, baking soda, and salt together in a large bowl; set aside. In a separate bowl, whisk the buttermilk, butter, and vanilla together; set aside. In a third small bowl, mix the remaining 2 teaspoons sugar with the cinnamon; set aside.

3. When the filling is ready, stir the buttermilk mixture into the flour mixture with a rubber spatula until just combined and no pockets of flour remain. Remove the cobbler filling from the oven and stir. Pinch off 8 equal pieces of the biscuit dough and arrange them on top of the hot filling, spaced 1/2 inch apart. Sprinkle the tops of the biscuits with the cinnamon sugar.

4. Continue to bake the cobbler until the biscuits are golden brown on top and cooked through and the filling is again hot and bubbling, 15 to 20 minutes. Cool the cobbler on a wire rack for 15 minutes before serving.

PER SERVING:
Cal 210; Fat 4.5 g; Sat fat 3 g; Chol 10 mg; Carb 39 g; Protein 3 g; Fiber 3 g; Sodium 160 mg

Rhubarb Torte

from Barbara Gerhardt

1 c. flour
1/2 c. butter
5 tbsp. powdered sugar

Mix and put in pan. Bake 15 minutes at 350º.

Beat 2 eggs
1 1/2 cups sugar
1/2 tsp. salt
1/4 cup flour
3/4 tsp. baking powder
1 tbsp. vanilla

Add 3 cups finely cut rhubarb.

Mix, pour over, and bak again for 30 to 45 minutes at 350º.

Rhubarb Surprise Pie

From Barbara Gerhardt

1 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
2 tblsp. butter
1 egg, beaten
2 tblsp. milk
3 c. diced raw rhubarb
1 (3 oz.) pkg. strawberry-flavored gelatin
1/2 c. unsifted flour
1 c. sugar
1/2 tsp. cinnamon
1/4 c. melted butter

Sift together 1 c. flour, baking powder and salt. Cut in butter. Add egg and milk; mix. Press into a greased 9" pie plate.

Arrange rhubarb in pie shell. Sprinkle with gelatin. Combine remaining ingredients; sprinkle on top of pie. Bake at 350º for 50 minutes or until rhubarb is tender.

Rosy Spring Salad

From Barbara Gerhardt

4 c. diced raw rhubarb
1 1/2 c. water
1/2 c. sugar
2 (3 oz.) pkgs. strawberry-flavored gelatin
1 c. orange juice
1 tsp. grated orange rind
1 cup sliced fresh strawberries

Combine rhubarb, water and sugar in saucepan. Cook until tender, about 4 to 5 minutes. Pour over gelatin, stirring until dissolved. Cool slightly and blend in blender. Add orange juice and rind. Chill until thick and syrupy. Add strawberries. Pour into a lightly oil 6 c. mold; chill until set. Makes 8 servings.