Strawberry Rhubarb Bourbon Cobbler with Ginger Oat Scones
The rhubarb retains its puckery tartness while kicking it with its sweet friend, the strawberry. The bourbon adds a whiff of tangy spice that plays off the ginger in the biscuits. A swirl of melty vanilla ice cream is always welcome on fruit desserts, and this one is no exception.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 5 to 6 servings (enough to fill a 10" oval baking dish).
- 12 ounces trimmed rhubarb, sliced 1/2" thick , (3 cups)
- 8 ounces hulled strawberries, quartered if large , (halved if small - 2 cups)
- 3 tablespoons bourbon whiskey
- 1/3 cup organic cane sugar
- 1 1/2 tablespoons cornstarch
- pinch salt
Ginger Oat Scones:
- 1/2 cup all-purpose flour, (2 1/4 ounces)
- 1/4 cup whole spelt (or whole wheat pastry, or barley)flour, (1 ounce)
- 1/3 cup old-fashioned rolled oats, (1 1/2 ounces)
- 2 tablespoons sugar, (1 ounce)
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons finely chopped candied ginger, (3/4 ounce)
- 4 tablespoons cold, unsalted butter, in 1/4" dice, (2 ounces)
- 6 tablespoons greek yogurt (whole milk), (3 ounces)
- coarse (turbinado)sugar for sprinkling
- vanilla ice cream, for serving
Make the filling:
Position a rack in the center of the oven and preheat to 425ºF.
Combine the rhubarb, strawberries, bourbon, sugar, cornstarch and salt in a large bowl, and toss until combined. Scrape the fruit and any juices into a 10x7" oval baking dish or the equivalent, and place the dish on a rimmed baking sheet to catch any drips. Bake the fruit until it is somewhat broken down and bubbling, 15-20 minutes. While the fruit bakes...
Make the scone dough:
In a large bowl, combine the flours, oats, sugar, baking powder, salt and ginger. Add the butter, and rub with your fingertips or cut in with a pastry blender until the mixture looks like gravel with some pea-sized butter bits. Add the yogurt and mix with a wooden spoon until the dough begins to come together, kneading a few times with your hands to form a loose ball. Chill the dough while the fruit bakes.
Bake the cobbler:
When the fruit is bubbling, remove the dish from the oven. Divide the biscuit dough into 12 rough balls (rustic looks good), about an inch in diameter, and place them evenly over the hot fruit, spacing them about 1" apart. Sprinkle the tops with a dusting of coarse sugar.
Bake the cobbler until the biscuits are golden on top and the fruit is bubbling thickly, 15-20 more minutes. Let the cobbler cool at least 20 minutes to allow the fruit to thicken up. Serve the cobbler warm, topped with scoops of vanilla ice cream. Leftovers can be stored in the refrigerator for a day or two and reheated in an oven or toaster oven.
With inspiration from Sprouted Kitchen and Foodologie.
The fruit in this cobbler gets baked twice; once by itself, and once with the biscuits. This ensures a properly thickened filling, and it prevents the biscuits from getting soggy.
If you don't wish to use bourbon, substitute an equal amount of orange or blood orange juice. I think this would also be superb made with peaches.
I baked this in an oval dish that measures 10" long, 6 1/2" wide, and 1 1/2" high, but it should also work in an 8 or 9" round pie plate or 8" square pan. You want the uncooked fruit to come just to the top of whatever pan you use.
The cobbler is best when it has been out of the oven for 30-60 minutes (a short rest helps the fruit juices thicken), but leftovers keep pretty well in the fridge and reheat well in an oven or toaster oven. The biscuit dough can be made ahead and stored in the refrigerator for a day, and the fruit can be prepared and given its first bake ahead of time, too.
Be sure to have some high quality store-bought or homemade vanilla ice cream on hand for serving.
All ounce measurements here are by weight.
Nutritional values are based on one of five servings.
Calories: 325kcal | Carbohydrates: 49g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 135mg | Potassium: 384mg | Fiber: 4g | Sugar: 25g | Vitamin A: 350IU | Vitamin C: 32.1mg | Calcium: 117mg | Iron: 1.5mg