Easy as Strawberry Rhubarb Pie

This recipe series is brought to you by community news service COLlive and Kettle & Cord, the home essentials store in Crown Heights. Today’s chef is Chaya Rapoport, a gourmet pastry chef and food blogger.

Summertime brings with it a delightful range of seasonal fruits and flavors, making it the perfect time for fruit-infused dishes. Cobbler, the American colonists’ minimalist spin on the British pudding, is a fruit pie topped with biscuit batter and baked in the oven or stovetop.

This cobbler recipe combines the tartness of rhubarb with the sweetness of strawberries to create a minimalistic and flavorful summertime dessert. Serve with a generous scoop of vanilla ice cream and it won’t take long before you’ll need to put a second pie in the oven!

Watch below as Chaya Rapoport demonstrates her Strawberry Rhubarb Cobbler recipe.

You will need:

Fruit:

1/2 lb fresh rhubarb

1 lb strawberries

1/2 cup sugar

2 tbsp cornstarch

1/2 lemon (juiced)

1/2 tsp vanilla extract

Biscuits:

1 cup flour

6 tbsp sugar

1 1/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 stick butter

1/2 cup buttermilk

Directions:
Preheat oven to 400°F.

In a large bowl combine sliced rhubarb and strawberries with sugar, lemon juice, cornstarch, vanilla extract and salt. Scrape fruit into a 9-inch pie dish set on a lined, rimmed baking sheet.

In a large bowl, stir together the dry ingredients, add butter and quickly toss to coat with flour.

Break apart butter with your fingers until mixture resembles cornmeal. Not to over mix the dough, use a fork to stir in milk until mix becomes slightly sticky and wet.

Using an ice cream scooper, scoop drops of dough over the fruit.

Bake 35-40 minutes or until browned and dough is cooked through.

Set for 30 minutes and then serve with whipped or ice cream on the side