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Strawberry Rhubarb Cobbler
Nothing beats homemade, especially when it's bursting with fresh fruit.
April 8th, 2012
Food Styling by Ian Muggridge
Prop Styling by Lara McGraw
Whip up the remaining cream in the carton and serve with a slice of cobbler.
Servings
6Prep Time
10 minutesCook Time
50 minutesIngredients
- 2½ cups chopped fresh rhubarb
- 2½ cups sliced fresh strawberries
- 1 lemon, zested
- 1 tablespoon fresh lemon juice
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup Bisquick
- Pinch of salt
- ½ cup plain yogurt
- ¼ cup canola oil
- 2 tablespoons 35% cream
- 2 tablespoons raw sugar
Directions
Preheat oven to 350°F. In a bowl, combine fruit, lemon zest and juice. Mix in sugar and cornstarch.
In another bowl, combine Bisquick, salt, yogurt and oil.
Place a 10-inch pie plate on a sheet pan, fill with fruit and top with biscuit mix. Leave about 1 inch around edge for topping to expand. Brush top with cream, sprinkle with raw sugar.
Bake for 30 minutes, turn 180 degrees and bake for 20 minutes more.
Nutrients Per Serving
313 calories, 15 g fat, 4 g protein, 46 g carbs, 3 g fibre. Excellent source of vitamin C.
Photography by Jodi Pudge
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