Strawberry Rhubarb Cobbler for Everyday Dish TV & a VegBloggy Award!
It's been ages since I've posted a recipe, but today I have a recipe & a video as well! While In Portland, I was lucky enough to hang out with Julie Hasson & tape a segment for Everyday Dish TV. I've been watching her show & reading her blog for quite some time, so I was thrilled to be invited on. Here I am on set after I taped my segment, of course I'm rocking my Bake & Destroy shirt! I decided to make a dish that's easy to make & perfect for your current Farmers Market bounty, a Strawberry Rhubarb Cobbler!Strawberry Rhubarb Cobbler
Filling:
1 1/2 cups organic granulated sugar
1/3 cup cornstarch
5 cups fresh sliced strawberries
3 cups sliced rhubarb
2 tbsp maple syrup
Pinch of salt
Biscuit topping:
2/3 cup cold Earth Balance margarine or vegetable Shortening
2 cups all-purpose flour
1/4 cup organic granulated sugar
2 tsp baking soda
Pinch of salt
3 - 4 tbsp ice water
1 tsp vanilla
Preheat oven to 400°F.
For the Filling: In an oven-safe, deep skillet, mix together sugar and cornstarch. Add the rhubarb and strawberries, mixing until coated. Add a pinch of salt, maple syrup & mix well.
Place the skillet on the stove top over medium heat, and bring to a simmer. If necessary, reduce heat slightly to maintain simmer. Let fruit cook until glossy and thickened, stirring as needed, about 10 minutes.
For the Biscuits: In a large mixing bowl, add flour and Earth Balance. Using a pastry blender, cut margarine into the flour in pea-sized pieces.
Gently stir in sugar, baking soda, and salt. Add vanilla. Gradually add ice water, a tablespoon at a time, mixing until dough comes together.
Shape the dough into a log, and break into 8 to 10 pieces.
Form small, flat biscuits and place them evenly over the top of the bubbling fruit.
Transfer skillet to the preheated oven. If you do not have an oven-safe skillet, cast iron pot, or pan, transfer your filling into a 9x13 pan, placing the biscuits on top.
Bake for 20 to 30 minutes, or until center is firm and biscuits are golden. Let it cool & thicken before serving, then enjoy!
By the way, I am thrilled (& surprised) to say I was given a VegBloggy Award by VegNews magazine. I'm a fan of their publication, so it was nice to see my name on their pages. I'll be attending the VegNews Music / VegBloggy issue launch party tomorrow night & may even have something to do with the desserts at the festivities. Rumor has it, I'll be seeing some of my friends & fellow award winners at the party, it's sure to be a fun night!
