Rhubarb Strawberry Cobbler With Orange Cream Recipes

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RHUBARB STRAWBERRY COBBLER



Rhubarb Strawberry Cobbler image

Mom's yummy cobbler is a truly wonderful finale to any meal. This family favorite is sweet and tart, chock-full of berries and rhubarb, and the thick crust is so easy to make. -Susan Emery, Everett, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 13

1-1/3 cups sugar
1/3 cup all-purpose flour
4 cups sliced fresh or frozen rhubarb, thawed (1/2-inch pieces)
2 cups halved fresh strawberries
2 tablespoons butter, cubed
CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup canola oil
1/3 cup warm water
1 tablespoon 2% milk
1 tablespoon sugar
Vanilla ice cream, optional

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.

Nutrition Facts : Calories 479 calories, Fat 22g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 181mg sodium, Carbohydrate 68g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.

RHUBARB & STRAWBERRY COBBLER WITH ORANGE CREAM



Rhubarb & strawberry cobbler with orange cream image

If crumble is a winner with your family, try this - it's a little different but just as delicious

Provided by Emma Lewis

Categories     Dessert, Dinner, Lunch

Time 55m

Yield Serves 4 with leftovers

Number Of Ingredients 15

400g pack rhubarb , trimmed and cut into 2.5cm pieces
400g punnet strawberries , hulled and halved if large
85g granulated sugar
1 tbsp plain flour
250g tub mascarpone
zest and juice 1 orange
1 tbsp icing sugar
100g plain flour , plus extra for dusting
50g ground almonds
85g golden caster sugar
1 tsp baking powder
50g butter
75ml single cream , plus 1 tbsp
1 tsp vanilla extract
25g flaked almonds

Steps:

  • Heat oven to 190C/170C fan/gas 5. Tip the rhubarb and strawberries into a large bowl. Sprinkle over the sugar and flour, then gently stir through to coat the fruit. Tip into a baking dish, about 30 x 20cm.
  • To make the topping, place the flour, ground almonds, sugar, baking powder, butter and a pinch of salt in a food processor. Pulse to fine crumbs. Pulse in 75ml cream and the vanilla extract, just until the mixture starts to come together. Turn out onto a lightly floured surface, then gently knead once or twice to bring together. Roll out the dough until it is 1cm thick. Use a 7cm round cutter to cut out 9-12 rounds, pressing together the scraps and re-rolling if you need.
  • Arrange the circles over the fruit, leaving a 1-2cm gap between them, then brush the circles with 1 tbsp cream. Sprinkle with the flaked almonds, then bake in the oven for 40 mins until the topping is golden and the fruit is cooked. Stir together the mascarpone, orange zest and juice and icing sugar, and serve alongside the cobbler.

Nutrition Facts : Calories 864 calories, Fat 55 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 62 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.78 milligram of sodium

STRAWBERRY RHUBARB CAKE WITH ORANGE



Strawberry Rhubarb Cake with Orange image

I came up with this strawberry rhubarb cake when I wanted to make something with rhubarb and strawberries that wasn't a pie. If you know someone who hasn't tried rhubarb before, this is a great way to introduce them to it. -Theresa Kreyche, Tustin, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

3 cups chopped fresh or frozen rhubarb
3 cups sliced fresh strawberries
1-1/3 cups sugar, divided
1 tablespoon cornstarch
1/3 cup butter, softened
1 large egg, room temperature
2 teaspoons grated orange zest
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup buttermilk
Whipped cream, optional

Steps:

  • In a large bowl, combine rhubarb, strawberries, 2/3 cup sugar and cornstarch. Pour into an 11x7-in. baking dish., In a large bowl, cream butter and remaining sugar until light and fluffy. Add egg; beat well. Beat in orange zest and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Spoon over fruit. Bake at 350° until a toothpick inserted near center comes out clean, 50-55 minutes. Cool completely on a wire rack. If desired, serve with whipped cream and additional orange zest.

Nutrition Facts : Calories 322 calories, Fat 9g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 232mg sodium, Carbohydrate 58g carbohydrate (38g sugars, Fiber 3g fiber), Protein 4g protein.

COBBLER, RHUBARB-STRAWBERRY



Cobbler, Rhubarb-Strawberry image

Provided by Florence Fabricant

Categories     dinner, dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

1 1/2 cups light brown sugar
2 tablespoons cornstarch
3 cups rhubarb in 1-inch pieces
1 pint ripe strawberries, hulled and halved
1/4 cup melted butter
1/2 teaspoon cinnamon
1 cup self-rising flour
1/4 teaspoon salt
5 tablespoons cold butter
3 to 4 tablespoons milk
2 tablespoons butter in small pats
1 tablespoon granulated sugar
Whipped cream

Steps:

  • Preheat oven to 350 degrees. Butter an eight-inch square or nine-inch round baking dish that is two inches deep and attractive enough to use for serving.
  • Blend the brown sugar and the cornstarch together. Stir in the rhubarb, strawberries, melted butter and cinnamon. Spoon into the baking dish.
  • Mix flour and salt together. Cut in the cold butter until the mixture has the texture of coarse meal. You can use a food processor for this step. Stir in the milk to make a firm but tender dough. Roll out the dough on a floured board and cut into strips an inch wide.
  • Dot the rhubarb mixture with butter then criss-cross the strips over the top. Sprinkle with granulated sugar.
  • Bake about 40 minutes, until the crust has browned.
  • Serve while still warm with whipped cream.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 5 grams, Carbohydrate 48 grams, Fat 16 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 274 milligrams, Sugar 31 grams, TransFat 1 gram

STRAWBERRY RHUBARB COBBLER



Strawberry Rhubarb Cobbler image

Strawberry Rhubarb, a match made in heaven or at least Ontario. What's the difference. When I was a child my mother made lots of this & I love it

Provided by conniecooks

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 cup sugar
1/4 cup flour
1 teaspoon cinnamon
1 teaspoon orange zest
4 cups rhubarb, chopped
2 cups strawberries, sliced
1 cup flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
2/3 cup buttermilk

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.

Nutrition Facts : Calories 336.7, Fat 8.5, SaturatedFat 5.1, Cholesterol 21.4, Sodium 310.6, Carbohydrate 62.5, Fiber 3.4, Sugar 37.9, Protein 4.8

RHUBARB AND STRAWBERRY COBBLER



Rhubarb and Strawberry Cobbler image

This is a rhubarb cobbler recipe that is quick, simple, and has a lot of flavor. Serve warm with whipped cream or ice cream.

Provided by IROC

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 6

1 (18 ounce) package refrigerated sugar cookie dough
8 cups chopped fresh rhubarb (1/2-inch pieces)
⅓ cup white sugar
2 teaspoons ground cinnamon
1 teaspoon lemon juice
1 (21 ounce) can strawberry pie filling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place 8 large custard cups onto a baking sheet.
  • Chop the chilled cookie dough into 1/4 inch cubes and set aside. Mix the rhubarb with the sugar, cinnamon, and lemon juice. Fill each of the custard cups half full with the rhubarb mixture.
  • Spoon the strawberry pie filling over the rhubarb. Arrange the cubed cookie dough on top of the filling. Leave some open spaces between the cubes, so that the filling does not overflow when baking. There may be some cookie dough left over.
  • Bake in the preheated oven until the dough is fully cooked and starting to brown around the edges, about 45 minutes.

Nutrition Facts : Calories 434.5 calories, Carbohydrate 69.4 g, Cholesterol 6.8 mg, Fat 16 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 4.6 g, Sodium 250.6 mg, Sugar 37.8 g

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