Lemony Strawberry-Rhubarb Cobbler
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 cup tapioca starch
- 2 1/2 cups granulated sugar
- 1/2 teaspoon coarse salt
- 5 tablespoons unsalted butter, divided
- zest of two lemons in strips, white pith removed (about 2 tablespoons)
- 8 black peppercorns
- 11 cups hulled and halved (or quartered if very large) strawberries (about 4 pounds)
- 3 cups 1/2-inch-wide pieces rhubarb, halved if really thick (6 to 7 stalks, trimmed and leaves removed)
- 1/4 cup fresh-squeezed, strained lemon juice
- 1/4 cup fresh-squeezed, strained orange juice
- 6 tablespoons plus 1 teaspoon granulated sugar, divided
- 2 teaspoons freshly grated lemon zest (about 1 lemon)
- 1 cup plus 2 tablespoons chilled heavy cream, divided
- vanilla ice cream, for serving (optional)
- Carbohydrate 163 g(54%)
- Cholesterol 87 mg(29%)
- Fat 28 g(42%)
- Fiber 8 g(34%)
- Protein 8 g(16%)
- Saturated Fat 17 g(83%)
- Sodium 490 mg(20%)
- Calories 897
PreparationPrep the slow cooker and make the filling Soften 1 tablespoon of butter, and use it to grease the entire inside of the slow cooker crock. Place the lemon peel and peppercorns in a cheesecloth bag and tie with kitchen string. Add this bag plus the remaining butter (cut into eight pieces) and other filling ingredients to the slow cooker, and gently mix with a wooden spoon. Cover and cook on low until the fruit is softened, about 4 hours (there will still be some liquid). Make the drop biscuit topping About 45 minutes before the fruit is finished, heat the oven to 400°F, and line a baking or cookie sheet with parchment paper. Whisk together the dry drop biscuit ingredients (with the exception of 1 teaspoon of the sugar) and the lemon zest in a medium-size bowl. Gently stir in 1 cup plus 1 tablespoon of the heavy cream. Use your hands to form a soft, relatively smooth dough, taking care not to overmix. Divide the dough into six balls and place on the lined baking sheet. Flatten each one to the thickness of about 1/2 inch. Then pour the remaining tablespoon of cream into a small bowl and put the remaining 1 teaspoon of sugar into another small bowl. Using a pastry brush, brush each biscuit with the cream, then sprinkle with the sugar. Bake until slightly golden and cooked through (when tested with a fork, it should come out clean), 20 to 25 minutes. Set the biscuits aside. Reduce the sauce Once the fruit is cooked through, carefully remove the sachet. Place a large strainer over a medium to large, heavy saucepan, then—using oven mitts—pour the fruit mixture into the strainer. Set the fruit (in the strainer) aside. Boil the liquid over high heat until reduced to 3 to 31/2 cups, about 20 minutes. Add the fruit to the pot with the thickened liquid, and mix. Serve the cobbler Use a ladle to divide the fruit mixture among six bowls; top each portion with a biscuit and a scoop of vanilla ice cream, if desired. Spotlight on: RhubarbRhubarb resembles red celery and in its raw state is very tart. A member of the buckwheat family, it needs to be washed and then cooked with sweetener to make it palatable. Look for bright, crisp stalks and fresh-looking leaves, but always remove the latter, since they can be toxic. Store rhubarb for up to 3 days in the fridge. Reprinted with permission from Year-Round Slow Cooker by Dina Cheney, © 2013 Taunton Press
