Monday, May 24, 2010

Rhubarb Season = Cobbla' Time!

Rhubarb has been making appearances at the farmer's markets, so I picked some up on Saturday.  It was fun to surprise my friends with a bubblin', fresh-out-of-the-oven Strawberry-Rhubarb Cobbla'.  Delish!

Strawberry Rhubarb Cobbla' (from Moosewood cookbook)

2 lbs fresh rhubarb (1-inch chunks)
3-4 c sliced strawberries
1/3-1/2 c white sugar
1 1/4 c rolled oats
1 c flour
1/4 c brown sugar
3/4 tsp cinnamon
a dash of allspice and nutmeg
1/2 tsp salt
1 stick melted butter

Preheat oven to 375 degrees.  Combine the rhubarb and strawberries in a 9-inch square pan (I used a round dish - whatevs).  Sprinkle with white sugar. Mix together the remaining ingredients in a medium bowl.  Distribute over the top of the fruit and pat firmly into place.  Bake uncovered for 35 to 40 minutes or until the top is crisp and bubbly.  Eat the cobbla'!

*None of my home grown strawberries were used in the baking of this cobbla'.  Since I yielded roughly 4 strawberries this growing season, I had to resort to store bought berries.
* If you're wondering "why does she insist on using the term 'cobbla'' instead of 'cobbler'?", don't. Just don't.

No comments:

Post a Comment