When friends give you rhubarb from their garden and the farmers market brings you fresh Ontario cherries and strawberries… you have to do something with them.
I love free-styling in the kitchen when I’m presented with ingredients I know will mesh well together, but I don’t neccesarily have a recipe to go on. So I made this up as I went and oh man, did it turn out well. *DISCLAIMER* sometimes the free-styling goes horribly wrong. Not with the one, but it was touch and go for a while when it wasn’t baking in the middle. Read on…
Here’s what I came up with –
– 6 stalks rhubarb, washed and chopped into small pieces
– 1 quart of strawberries, washed and halved
– 1 quart of cherries, pits out, washed and halved
– 1/4 cup cornstarch
– 1/2 cup lemon juice
– 1/2 cup caster sugar (super fine white sugar)
– 2 cups all purpose flour
– 2 tsp baking powder
– 1 tsp sea salt
– 3/4 cup turbinado sugar
– 2 tsp pure vanilla
– 1 1/4 cups milk
– 3 tbsp cold butter
Preheat oven to 350C
Take your prepped fruit and put in large mixing bowl. Mix in lemon juice and sugar and then toss in cornstarch. Set aside
In large bowl, take flour, baking powder, salt and sugar and mix well. Slowly incorporate milk until full mixed. Stir in vanilla.
Cut butter into 6 equal squares (1/2 tbsp each) and place into your baking dish evenly. (I used a casserole dish with a lid)
Pour cobbler mix over butter.
Pour fruit mixture over cobbler mix
Put in oven, uncovered, for 30 mins. Check at 30 mins mark, if brown on top but still uncooked in middle, put lid on and bake for additional 20 mins until you can draw a knife out cleanly
Serve with vanilla ice cream as a dessert OR bring it to work and eat it cold as a treat after lunch.