Blink and you’ll miss it. It seems to spring up and disappear in a matter of weeks. And although I spent the better part of my youth ignoring the bounty and gorgeous red hues, I try to take full advantage of it now. I’ll stalk the market and slow down by the local farms trying my might to spot the green webbed leafy tops sprouting clear from the dirt. And even with the early warm temperatures and early arrivals of other plants and vegetables, rhubarb just hadn’t appeared. Until now.
I found a batch at my door last week, my mom dropping some off after discovering some at an outdoor market on her travels. I set them aside for a day or two while I tried to figure out what to do with them. I used a couple to make a cold drink perfect for this heat. It helped cut right through the temperatures and cooled me down almost instantly. For the rest I made this.
I’ve always been a crumble fan for as long as I can remember. There’s only been a couple of times when I made cobbler and almost always with stone fruit, usually some form of spiked peaches. But with plenty of strawberries and rhubarb on hand I thought it was the perfect time to make some individual cobblers for my wife and I. Plenty sweet and just the rhubarb fix I needed before our trip away.
We are now three days away until our destination wedding photography trip. And knowing we’ll be away for two weeks I was concerned I’d miss rhubarb season altogether. So this certainly helped. And I still have a lifetime of spring rhubarb appearances to make up for all those lost years growing up.
So if you get your hands on some before it’s too late, try making this. Dare I say it’s the best cobbler I’ve ever tasted. There’s just something special about rhubarb in the spring.
This should be the last post for a couple of weeks. By this date next week we’ll be shooting a wedding on the beach in Riviera Maya. And that mixed in with a few other shoots means we’ll be busy enjoying some work and R&R. But hopefully we’ll be back with lots of pictures and content for posts when I return! Until then…
From my kitchen to yours,
Rhubarb & Strawberry Cobbler (slightly adapted from Gourmet Traveller)
- 4 cups rhubarb stalks, cut into 1″ pieces
- 1 cup superfine sugar
- 2 cups strawberries, roughly chopped
- 1 tsp. ginger, grated
- 2 tbsp. flour
- 2 oranges, juiced and zest
- 2 cups self-raising flour
- 1 stick of butter, chopped
- 2 tbsp. sugar
- 1 tbsp. cinnamon
- 3/4 cup buttermilk, plus extra for brushing
- Preheat oven to 375F degrees. Meanwhile, combine rhubarb, sugar, strawberries, ginger, flour, orange juice and zest in a large mixing bowl and stir until fully combined. Divide into 4 ovenproof bowls.
- Use a food processor to make the cobbler pastry. Add in the self-raising flour, butter, sugar, cinnamon and a pinch of salt and pulse until your mixture looks like fine bread crumbs. Add in the buttermilk and process until it forms a dough. Transfer to a lightly floured work surface and knead. Once smooth roll out until thin and cut out small rounds with a pastry cutter and place on top of the rhubarb mixture, overlapping each one as you go. Brush the tops with some remaining buttermilk and sprinkle some sugar and cinnamon over top.
- Place in the oven and bake for 30 minutes, or until the fruit is bubbling and the tops are golden brown. Serve with ice cream.
- Serves 4.