Strawberry-Rhubarb Cobbler

When both strawberries and rhubarb are in season, there are certain things that must be done...like dessert! We adapted this recipe from tasteofhome.com. We've also included a link to gluten-free Strawberry-Rhubarb Cobbler recipe that supposedly tastes better than the regular version.

Preparation

When both strawberries and rhubarb are in season, there are certain things that must be done...like dessert! We adapted this recipe from tasteofhome.com and lured you in with a delectable cherry pie pic (oops, don't have the cobbler pic yet!). We've also included a link to gluten-free Strawberry-Rhubarb Cobbler recipe that supposedly tastes better than the regular version.
Ingredients
  1-1/3 c. sugar
  1/3 c. all-purpose flour
  1lb. chopped fresh rhubarb (~1/2-inch pieces)
  2 c. halved or quartered fresh strawberries
  T. butter, cubed
 
  Crust:
  2 c. all-purpose flour* 
  1/2 t. salt
  2/3 c. coconut oil (melted, if it isn't warm out)
  1/3 c. warm water
  1 T. milk
  T. sugar
  *I like to substitute about 1/3 cup of rolled oats or whole wheat flour for a little more texture
Directions
Combine the sugar and flour in a large bowl and stir in the rhubarb and strawberries. Pour into a greased 11-in. x 7-in. baking dish. Dot with butter.
For crust, combine the flour and salt and add oil and water. Stir with a fork until mixture forms a ball. Roll out between two pieces of waxed paper. 
Discard top sheet of waxed paper. Cut into strips and create a lattice top over the filling or cut into triangles and place over the top so the fruit can bubble through the topping. Brush dough with milk and sprinkle with sugar.
Bake at 425° for 40-50 minutes or until crist is golden brown. Serve with ice cream or whipped cream, if desired.
 
Yield: 6-8 servings.

For a gluten-free cobbler, here's a link that looks to be quite tasty:
http://fountainavenuekitchen.com/strawberry-rhubarb-cobbler-gluten-free-...

Tip: How to Prep Asparagus

When you get asparagus in your CSA, it's going to be so much fresher and more tender than the often tough and woody stalks you'll find in the grocery store. The "proper" technique for removing the tough end is to hold the end and the lower part of the stalk and bend until it snaps.Read more

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