Lemony Strawberry Rhubarb Cobbler Recipe Epicuriouscom

STRAWBERRY RHUBARB LEMONADE

Steps:

• In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of the zest, and the vanilla, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it, covered, for 8 minutes. Stir in 1 cup of the strawberries and boil the mixture, covered, for 2 minutes. Let the mixture cool and strain it through a coarse sieve set over a pitcher, pressing hard on the solids. Stir in the remaining 1 cup strawberries and the lemon juice, divide the lemonade among stemmed glasses filled with ice cubes, and garnish each glass with some of the additional zest.

RHUBARB STRAWBERRY COBBLER

Steps:

• Preheat oven to 425°. In a large bowl, mix sugar and flour. Add fruit; toss to coat. Transfer to a greased 11x7-in. baking dish. Dot with butter., For crust, in a bowl, mix flour and salt. In another bowl, whisk oil and water; add to flour mixture, stirring with a fork until a dough is formed (dough will be sticky)., Roll dough between two pieces of waxed paper into an 11x7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar., Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.

STRAWBERRY RHUBARB LEMON UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350*F Spray a 9x13 Casserole Dish In bottom of casserole dish combine rhubarb, strawberries and sugar. Mix well. Sprinkle jello evenly over rhubarb mixture. Sprinkle marshmallows over jello. In a separate bowl make cake mix according to package directions. Pour cake mix over marshmallows. Bake for 45 minutes. Watch after 30 to see if you need to tent cake with foil. Allow to cool for 5 minutes then flip cake upside down onto a large platter or cookie sheet. Slice and serve with ice cream or whipped cream.

STRAWBERRY RHUBARB COBBLER

Steps:

• Combine sugar, cornstarch, and salt in a 2-quart saucepan; stir in rhubarb, strawberries, lemon juice and butter.
• Cook over medium heat until bubbly and slightly thickened, stirring constantly.
• Pour mixture into a 1 3/4- quart baking dish.
• Cut biscuits in half, and arrange around edge and center of dish.
• Combine 1 teaspoon sugar and cinnamon; sprinkle over cobbler.
• Bake at 400 degrees for 15 to 20 minutes or just until biscuits are browned.

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.