Saturday, April 5, 2008

Strawberry-Rhubarb Cobbler

1 1/2 pounds rhubarb
2 quarts strawberries
3 tablespoons flour
3/4 cup sugar
2 tablespoons butter

Crumble Topping
2 cups oats
1 cup flour
1/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup butter
1/4 cup cold water

To make the filling chop rhubarb into 1/2 inch pieces. Core and slice strawberries in half (cut larger berries into thirds). Mix fruit, flour, and sugar together and place into baking dish. Dot the top of the filling with butter.

Assemble the crumble topping by mixing together oats, flour, sugar, vanilla, salt, and nutmeg. Cut butter into pieces and incorporate into the oat mixture with your fingers, as you would while making a piecrust. Add in water one tablespoon at a time until the mixture comes together. Evenly place the topping over the fruit. Cover with tinfoil and bake at 350 until the juice from the fruit is bubbling around the edges of the crumble. Remove the foil and bake for another 5 minutes.

Allow the crumble to cool before serving.

* I used a deep baking disk. For 2 or 3 inch baking dishes, use 1 pound of rhubarb and 1 and 1/2 quarts of strawberries.

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