Strawberry Rhubarb Cobbler- aka-The tureens and casseroles preformed wonderfully part 3

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Strawberry Rhubarb Cobbler..aka-The tureens and casseroles preformed wonderfully part 3

This is part three of the dinner I made in the
casseroles and tureens I won from Jaz and Teddy at Octoberfarm (Jaz is doing another giveaway too!! so stop on over!)

any way the menu was

French Onion Soup with homemade Croutons
Red Pepper Chicken with Saffron Black Bean Rice
and
Strawberry Rhubarb Cobbler !!!




For my strawberry rhubarb cobbler, I used the alpine strawberries and rhubarb from last springs garden that i had put up in the freezer, but strawberries and rhubarb from the grocery or farmers market will work great in this too. They can be fresh or frozen .

The recipe I am going to give you here is for an 8 inch x 8 inch pan and can adapt to a 9inch x 13 inch pan But the fruits will be a very thin layer so I don't really recommend the 9inch x 13 inch size unless you want " a little fruit" with your cobbler top . I love to serve this warm with just a bit of heavy cram drizzled over the top or along side homemade vanilla or strawberry ice cream . If we choose strawberry ice cream , the whole dish benefits well with a drizzle of hot fudge topping too!
( We also like it with a bit of warmed brandy, or Grand Marnier, or a nice raspberry vodka, or a Blackberry schnapps Liqueur; Elderberry wine or black cherry wine warmed and sweetened just a bit with a wild flower honey or star thistle honey is Oh so nice too!)

Also I tend to mix up my dry cobbler topping and store it so it is at the ready when I want it . I prefer to mix it using vanilla sugar, but any sugar you prefer will do.

Cobbler top dry mix
3 cups flour
3 cups sugar ( I use homemade vanilla sugar)
1 1/2 teaspoon baking powder
3/4 teaspoons salt (Kosher)

sift all together about 3 times so it is mixed well and store in an air tight container



to use:
use 1 cup cobbler top dry mix
2 Tablespoons melted butter
1 egg, beaten well

mix together ( this will make a dough about the consistency or a little thicker than say, corn bread muffin mix) drop by very scant teaspoons onto the top of the fruit cobbler mixture and bake at 375 degrease F. for 35 to 50 minutes till cooked through and golden brown ( it's OK if the fruit cobbler bubbles up through the topping. )


For the Strawberry and Rhubarb Fruit cobbler mix


1 cup rhubarb pieces ( about 1/2 to 1 inch long)
1 and 1/2 cup strawberries
1/2 cup organic sugar ( or up to 1 and 1/2 cups for a sweet cobbler , we like ours tart so I use less)
scant 1/4 teaspoon cinnamon
scant 1/4 teaspoon nutmeg
zest of 1 smallish sized orange ( optional)
1/2 teaspoon strawberry, orange, cherry or other berry liqueur of choice ( I used orange this time)









place all ingredients into a heavy sauce pan over medium heat till berried start to break down ( about 20 to 30 minutes - this will depend on the size of your berries . once they have started to break/cook down take a potato masher to the rhubarb chunks to help them along the way . Once you have reached a consistency you like ( some like it chunky, some not so much )

you are ready to assemble the Cobbler










in a lightly buttered dish ,
place the strawberry Rhubarb mix














Prepare the cobbler topping and top the fruit mixture as directed above.

i tend not to wipe the edges on a cobbler... only because it will inevitably bubble out over the edges so why remove the butter that will keep it from sticking and make the clean up harder?? that's my take on it any way .






Bake this in a 375 degrease F. oven for 45 minutes. use a tooth pick to check for doneness by inserting a clean one into the heart of the topping only, to be sure it is baked through . bake till the topping in completely cooked through.

Serve warm or cold ... and in any combination or meaner suggested above.








sweet-tart Cobbler Blessings every one
Ma Fey