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Recipe By: Elaine Baker

Rhubarb, Strawberry & Raspberry Cobbler

This cobbler combines the tartness of rhubarb and the sweet strawberry and rhubarb. It’s sure to be a crowd pleaser!

Yield: Serves 6

Rhubarb, Strawberry & Raspberry Cobbler

Instructions:

Preheat oven to 375F.  Into a small bowl measure: 

1/3 c + 1 T sugar

1 T cornstarch

1/4 t kosher salt

Whisk together thoroughly, then set aside.

Finely grate the zest of 1 lemon, then set aside.

Prepare the fruit.  Into a large bowl measure:

1-1/2 lb rhubarb, sliced into 1/2″ pieces

8 oz container of strawberries, hulled and cut in half

6 oz container of raspberries

Add the reserved sugar mixture and lemon zest.  Use a large spoon to gently but thoroughly combine until the fruit Is well coated.  Transfer the fruit to a 1 qt baking dish, pressing it down with your hands to compact it and mound it slightly in the center.  Set aside and prepare the topping.

Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together to combine:

1/2 c flour

1/3 c sugar

1/2 t baking powder

1/4 t kosher salt

Add:

2 T unsalted butter, cold, cut into small pieces

Mix on low speed 1-2 minutes until butter pieces are pea-sized.  While mixer is running drizzle in:

1/4 c milk, cold

Blend on low speed just until combined.  Using a large spoon, dollop on top of fruit, spreading thickly and leaving a 1/2″ border of fruit around the edge of the baking dish.  Sprinkle the dough with 1 T of sugar, if desired.  Place the baking dish on a parchment or foil-lined baking sheet (to catch spills) and bake 45-60 minutes, until topping is nicely browned and juices are bubbling.

Remove from the oven, transfer the baking dish to a cooling rack and let cool at least 1 hr before serving. 

To serve, dust the top with powdered sugar and spoon into a bowl or cup.  Drizzle with a little bit of cream, if desired, or serve with vanilla ice cream.

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