Myrna’s cooking up rhubarb

 

Excited to try something new? How about some rhubarb? Our host Amanda Tatom joined Chef Myrna Kallergis in the kitchen to make some sweet strawberry and rhubarb cobbler.

Chef Myrna pointed out you never eat rhubarb straight due to its extreme tartness but when mixed with something sweet, rhubarb becomes something wonderful.

Here’s her delicious recipe:

Strawberry and Rhubarb Cobbler

Ingredients:

  • 2 cups Chopped Rhubarb

  • 2 cups of Chopped Strawberries

  • 1/3 cup of Corn Starch

  • 1 cup Sugar

  • ½ cup Brown Sugar

  • 1/4 teaspoon Salt

  • 2 Tablespoons Lemon Juice

  • 2 cups All-purpose Flour

  • 2 Tablespoons Sugar

  • 1/4 teaspoon Salt

  • 1 tsp Cinnamon

  • 1 Tablespoon Baking Powder

  • 1/4 cup Butter

  • 1/2 cup Whole Milk

  • 1 whole Egg

 Directions:

  • Preheat oven to 400 degrees.

  • In a bowl, combine rhubarb, strawberries, 1/3 cup of cornstarch, sugar, 1/4 teaspoon salt, lemon juice. Stir and set aside.

  • In a separate bowl, combine flour, cinnamon, 2 tablespoons sugar, 1/4 teaspoon salt, and baking powder. Stir together. Add butter, then cut together with a pastry cutter.

  • Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined.

  • Pour rhubarb into a buttered baking dish. Tear off pinches of dough and drop it onto the surface of the fruit, creating a “cobbled” texture. Sprinkle additional sugar over the top.

  • Bake for 30 to 35 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream or fresh whipped cream.

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