Friday, June 21, 2019

Strawberry Rhubarb Cobbler Recipe | Rhubarb Crumble



When my husband and I attended the 200th Anniversary of the Comstock, Ferre & Co. Heirloom Market Seed Company in Wethersfield, Connecticut.  There were reenactments of colonial history, vendors and a Farmer's Market set up.  I picked up some local fresh-picked strawberry and rhubarb.

Update: The Hallmark Christmas Movie - Christmas on Honeysuckle Lane was filmed there in 2018.


Comstock Ferre Wethersfield Connecticut

Spring is strawberry and rhubarb season in New England.   There's nothing like snacking on a fresh hand-picked berry!   When the girls were younger, my husband and I used to take them to berry farms in Glastonbury.  Now my oldest daughter continues the tradition with her family.

Besides Strawberry Cake, a favorite dessert passed down from a very good friend who grew up on a horse farm with plenty of land and gardens in Marlborough, Connecticut is Strawberry Rhubarb Cobbler.  If you don't want to make a crisp or dough topping, just serve warm as stewed strawberry rhubarb and garnish with ice cream or fresh whipped cream! Otherwise, you can use it as a rhubarb or strawberry pie filling.

It makes a lovely crumble dessert especially if you use make your own fresh whipped cream with a whip cream canister dispenser!

Strawberry Rhubarb Cobbler Recipe


Did you know that you can freeze rhubarb? If your garden yields a large harvest, wash, cut and dry the rhubarb. Place in freezer bags to use whenever you get a hankering for some old-fashion cobbler!

If you're not near local farm stands, look for this pretty pink fruit in your grocery store and pick up a bunch !

Make easy work cleaning your kitchen using my handmade crochet cotton dishcloths from Moomettes Crochet

Handmade Cotton Dish Cloths for Kitchen Pink



Handmade Cotton Dish Cloths Beige


Strawberry Rhubarb Cobbler Recipe


4 c. sliced rhubarb, or strawberries, or half and half
1/2 to 3/4 c. sugar
2 tbl. cornstarch
1/4 c. water
2 tbl. butter, cut in small pieces

*Topping:*
1/4 c. flour
1 -1/2 tsp. baking powder
2 tbl. sugar
1/4 c. butter
1/2 c. milk
1 egg

Place rhubarb and strawberries in saucepan.
Combine sugar, cornstarch, water and butter.
Pour over fruit. bring to boil, stir, reduce heat and simmer 5 minutes. Pour fruit into 8x8 Pyrex glass baking dish
Combine flour, baking powder and sugar.
Cut in butter until crumbly.
Mix egg and milk, add to flour mixture, stir until moistened.
Drop by spoonfuls.
Bake 400° for 20-25 minutes until brown.
Serve warm with vanilla ice cream or whipped cream.



© Frugal New England Kitchen