Monday, April 25, 2011

Strawberry Rhubarb Cobbler Recipe Published on Food Republic

Our Seasonal Easter Recipe “Strawberry Rhubarb Cobbler”
is published on the Food Republic website.
Food Republic is founded on the idea that guys everywhere are putting food at the center of their lives like never before. This is the site for men who want to eat and drink well, and to live smart.

Perfect party or holiday dessert:   
Vanessa Parker McIntyre
Vanessa blogs as The Urban Gatherer and is also the executive chef behind the scenes at Food Network's Good Eats. A city dweller in constant search of farm fresh ingredients she's shared her warm strawberry rhubarb cobbler with us. This sweet strawberry and rhubarb center is topped with a flaky poppy seed crust and served with basil-flecked whipped cream.  

Strawberry Rhubarb Cobbler

Serves: 6-8

4 cups strawberries, hulled and halved
4 cups rhubarb, diced
1 cup dark brown sugar, divided
1/2 cup maple syrup
1 vanilla bean, scraped or 1 teaspoon pure vanilla extract
2 1/4 cups white whole wheat flour, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, chilled and cut into pieces, plus more for the pan
1 tablespoon poppy seeds
2 cups heavy cream, divided
Heavy Pinch of granulated sugar
2 tablespoons chopped fresh basil

Preheat the oven to 375 degrees F. In a large bowl, toss together the strawberries, rhubarb, 1/2 cup dark brown sugar, maple syrup, vanilla, and 1/4 cup of the flour.  In the bowl of a food processor pulse together the remaining flour, baking powder, baking soda, remaining brown sugar and salt. Add the 1/2 cup butter and pulse until crumbs are formed. Transfer to a large bowl and stir in the poppy seeds and 1 cup of heavy cream just until combined. Butter an 11x7x2-inch pan and spread the fruit mixture evenly in it.  Drop the batter in big blobs over the fruit. Bake for 45 minutes to 1 hour or until bubbly and golden on top. Allow to cool for at least 30 minutes before serving.
Whip remaining heavy cream and sugar to medium stiff peaks and fold in the basil.
Serve warm with whipped cream.

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