Around the last week of May, our Vermont garden starts coming to life. The asparagus patch has given us numerous pickings & so many lovely meals in the inn. New seeds were planted for beans, carrots,chard, peppers & all kinds of wild flowers. The strawberry bed is loaded with white flowers, a promise of those sweet tasting berries that will play a big part in our Inn breakfasts & dessert time in the restaurant. But before berries, we always have a small showing of rhubarb. We planted it years ago & I usually forget its there due to poor weeding practices on my part. This past Saturday I decided a strawberry rhubarb cobbler would make a nice ending to our dinner meal. So I was lucky enough to get 2 1/2 cups the perfect amount for our chosen dessert.
I always think of my grandmother when I smell rhubarb cooking. She would make the best rhubarb pies & the town folks knew it too. During our summers in Vermont my cousins & I would load her pies into a wagon & would visit neighbors pulling that red wagon until the pies were gone & an envelope was full of dollar bills. A sweet memory indeed.
1 cup plus 1 Tbs. all purpose flour
2 Tbs. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup cold unsalted butter
1/2 cup of 1/2 & 1/2
2 1/2 cups rhubarb
2/3 cup sugar
1 1/2 Tbs. quick tapioca
2 Tsp. lemon juice
2 1/2 cups of strawberries, halved
2 Tbs. kirsch
Sift flour, 2 Tbs. sugar, Baking powder & salt in a large bowl.Cut in butter until crumbly. Make a well in the center of mixture & pour in the 1/2 & 1/2 . stir until the dough is moistened & the dough cleans the side of the bowl.
Preheat oven to 425
Combine rhubarb, sugar,tapioca & lemon in a medium saucepan. Heat until boiling, then reduce heat & simmer stirring constantly for 2 minutes. Remove from heat & add strawberries & kirsch. Pour into a 6 quart baking dish. Gently spread dough over the hot filling. Place on baking sheet & bake 25 ~ 30 minutes.
Cool & serve with a scoop of ice cream. I made a homemade batch of vanilla & half way through the churning process I added 4 oz. of frozen lemonade. It was yummy a top of the cobbler!