Strawberry Rhubarb Cobbler With Candied Ginger Oamc Recipes

STRAWBERRY RHUBARB COBBLER WITH CANDIED GINGER (OAMC)

Steps:

• Fruit Layer: Combine rhubarb, strawberries, sugar, ginger and flour and pour into a 8x8 inch baking square.
• Topping: In a large bowl combine flour, sugar, baking powder, and salt.Cut in butter with a pastry cutter, or 2 knifes, until mixture resembles fine crumbs. Fold in sour cream until well mixed.
• Drop dough in 6 spoonfuls over fruit--it will not cover fruit entirely.Sprinkle with second amount of sugar.Bake for 30-40 minutes at 375 degrees, or until topping begins to turn golden.
• Serve warm with Ginger Creme Fraiche.
• Ginger Creme Fraiche: Pour whipping cream into a chilled bowl and beat with an electric mixer until soft peaks begin to form. FOld in sour cream and ginger syrup and mix well. Refrigerate until ready to serve.
• To Freeze: After cobbler has cooled, wrap with tinfoil, label and freeze for up to 2 months. Ginger Creme Fraiche may be frozen in a freezer container or made fresh at serving time.
• To serve: Thaw both in fridge overnight. If desired warm Creme Fraiche before serving.

STRAWBERRY RHUBARB COBBLER

Steps:

• Preheat oven to 350°F.
• In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, orange zest, and nutmeg. Let mixture sit for 30 minutes to an hour.
• In a medium bowl, combine 2 Tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.
• Pour fruit into a 3-quart casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 45 minutes until cobbler crust is golden brown.
• Serve with whipped cream (optional).

STRAWBERRY RHUBARB COBBLER

Steps:

• Preheat oven to 400 degrees F.
• Butter a 9 inch by 9 inch baking dish.
• Combine strawberries, rhubarb, lemon juice, sugar and butter.
• Place in bottom of pan.
• For the topping, combine flour with baking powder, sugar, lemon zest, oatmeal, nuts and cinnamon.
• Cut in butter until it is in tiny bits.
• Sprinkle mixture with milk.
• Stir together just until a heavy batter is formed.
• Drop batter by spoonfuls over top of the rhubarb.
• Bake 35 to 40 minutes.
• Allow to cool before serving.
• Sprinkle with icing sugar.
• Serve with a scoop of vanilla ice cream.

STRAWBERRY RHUBARB COBBLER

Steps:

• Cut strawberries and chop rhubarb; set aside.
• Mix together eggs and vanilla; whisk til combined. Sift together remaining ingredients and add to eggs mixture. Pour over fruit and stir. Place fruit mixture into a greased 9"x13" glass (very important!) baking dish.
• In separate bowl, mix topping ingredients. Add shortening or margarine and cut through flour mixture. This will be chunky and sticky. Crumble evenly over top fruit filling.
• Bake at 375 for around 50-55 minutes or until top is golden brown. Allow to cool for 30 minutes before serving. Enjoy with ice cream or whipped topping =).

STRAWBERRY RHUBARB COBBLER

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Add rhubarb and strawberries; toss to coat. Let stand for 5 minutes. Bring to a boil; cook and stir for 1 minute. Pour into a greased 8-in. square baking dish. , In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into crumb mixture just until moistened. Drop by tablespoonfuls onto fruit. Sprinkle with additional sugar. , Bake at 400° for 20-25 minutes or until filling is bubbly and topping is golden brown. Cool for 10 minutes before serving.

STRAWBERRY RHUBARB COBBLER

Steps:

• Combine Sugar, flour, Cinnamon, & orange zest with fruit.
• Spread in 8 x 8 glass baking dish.
• Bake 10 min at 400 F degrees.
• Topping:.
• Mix dry ingredients together.
• Cut in butter
• Stir in Buttermilk.
• Drop by spoonfuls on fruit.
• Bake 25 min at 400 F Degrees.

CHEF JOEY'S STRAWBERRY RHUBARB COBBLER (VEGAN )

Steps:

• Heat oven to 350'F.
• In a medium bowl, mix together rhubarb, strawberries, 1 cup sugar and margarine.
• Spread in a 13x9 inch oven proof dish.
• In another medium bowl, combine 1/2 cup sugar, oil, egg replacer, flour, baking powder, milk and dry gelatin. Mix well with a whisk.
• Pour the sugar mixture evenly over the fruit and bake for 1 hour or until set. The crust should be golden and the fruit bubbly.
• Cool on a wire rack and store in the fridge.
• Bon Appetit.

STRAWBERRY-RHUBARB COBBLER

Steps:

• In 3-qt saucepan, combine strawberries and rhubarb. Cook over medium heat until mixture comes to a full boil (10-15 minutes). Reduce heat to low. Cover, continue cooking 5 minutes. Stir in lemon juice.
• In small bowl, combine 1 cup sugar and cornstarch. Stir into fruit mixture. Cook over medium heat, stirring occasionally, until mixture thickens and just comes to a boil. Boil 1 minute; cool.
• Heat over to 350.
• In large bowl, combine flour, sugar, baking powder, baking soda, and salt; cut in butter until crumbly.
• In medium bowl, combine all remaining cake ingredients; beat with wire whisk until smooth. Stir sour cream mixture into flour mixture just until moistened.
• Spread half of batter on bottom of greased 13x9x2 aluminum baking pan. Spread with cooled fruit mixture.
• Drop remaining batter by spoonfuls over fruit filling. Sprinkle with sugar and sliced almonds.
• Bake for 55 to 70 minutes or until toothpick inserted in center comes out clean.
• Serve warm or cool with half-and-half or ice cream.