Strawberry Rhubarb Cobbler With Candied Ginger Oamc Recipes

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.

FIRST PRIZE STRAWBERRY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
• Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
• Bake in the preheated oven until bubbling, about 1 hour.

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 COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Combine rhubarb, strawberries, white sugar, and 2 tablespoons flour in a bowl; spread into the prepared baking dish.
• Mix brown sugar, oats, 3/4 cup flour, and cinnamon together in a bowl; cut butter into brown sugar mixture using a pastry blender or 2 forks until crumbly. Sprinkle over rhubarb mixture.
• Bake in the preheated oven until cobbler is bubbling and lightly browned, about 45 minutes. Serve hot or cold.

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:

• 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.