Strawberry-Rhubarb Cobbler & The Farmers’ Market
Posted on June 17, 2008 - Filed Under Desserts, Recipes, Uncategorized |
Last Saturday the Farmer’s Market in Salt Lake City opened for the season. I forgot my camera but I came away with fresh rhubarb, strawberries, honey, freshly laid eggs, frozen pitted pie cherries from the cherry man and spring mix lettuce - in other words I was very restrained 
The Farmers’ Market is only open from 8:00 am to 1:00 pm on Saturday and it’s a bit smallish compared to other cities- but it’s still lots of fun. I’ll try to remember my camera next time… Here’s a link with information (just click on the logo) in case you’re in the area:
With some of my haul I decided to make a Strawberry-Rhubarb Cobbler. It’s so easy and the only drawback is heating the oven. But you could be like my sister Tonya and get a solar oven- I’m thinking about it. I modified my Maple-Scone recipe to use for the topping.
Strawberry-Rhubarb Cobbler
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about 6 stalks of Rhubarb, washed and diced
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2 pints of strawberries, washed, hulled and halved or quartered by size
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1-1/2 cups granulated sugar
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the juice of one lemon
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2 Tablespoons Creme de Cassis or black currant syrup
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2 Tablespoons Amaretto or 1 /2 teaspoon almond extract
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1 Tablespoon pure Vanilla extract
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1 pinch ground allspice
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1/2 pinch ground cloves
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1 pinch of ground Ceylon cinnamon
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1 pinch salt
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cobbler dough- recipe follows
Put all of the ingredients except the extract(s) in a heavy bottomed medium saucepan and bring to a boil stirring constantly. Reduce the heat and cook until the fruit is fairly soft and the liquid has thickened slightly. Remove from heat and stir in the extracts or liqueurs.
Cobbler Dough
Combine Flour, 3 Tablespoons of brown sugar, baking powder, soda and salt in a bowl. Cut the cold butter in. Stir in the nut. Mix the maple syrup, egg and milk together then add the vanilla extract. Stir in to make dough.
Butter a 9×13″ baking pan, pour the strawberry-rhubarb mixture into the bottom. Drop the cobbler dough evenly in blobs over the top using two tablespoons. Sprinkle with a topping of the reserved brown sugar, walnuts and almonds. Bake at 400F for about 20-30 minutes or until the top is golden and baked and the fruit is bubbling underneath. Cool a bit and serve warm or at room temperature, either way it’s nice with a bit of ice cream or whipped cream or even just cream poured on top. MMMM.
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10 Responses to “Strawberry-Rhubarb Cobbler & The Farmers’ Market”
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I missed it last weekend, but I’m planning to go next Saturday.
Two of my favorite things: a good dessert and the farmer’s market! Too much fun!
This looks wonderful. I lost my rhubarb in a hail storm and it is just starting to come back, thank goodness. Not sure what I’d do without it!
I wish gas wasn’t so expensive, and I’d go up for the Farmers Market. I’ve never been - I wish they had one closer to me!! This cobbler looks great!
Wow. I made strawberry-rhubarb cobbler last week, similar to this but much more plain; however the taste was fantastic. It was my first time having rhubarb. I’ll be playing with it again, believe that!
I love rhubarb! This looks delicious!
Mmmmm, it looks fantastic! Thanks for all of the great picture.
what a perfect timing, with this (finally) fiery weather that we have in france staring at this dessert gives me the shivers!! oh i love it!
this is amazing, I only can get canned rhubarb here!
*sigh* Baby Cole got his first cold (which is mild but he is still fighting it) - anyway, we didn’t make it to the market on Saturday again. Now this weekend I will be gone and I’ll miss the market and the Arts Festival. I’m looking forward to July though!