Strawberry Rhubarb Cobbler With Candied Ginger (oamc)

czwartek, 30 stycznia 2014

Strawberry Rhubarb Cobbler With Candied Ginger (oamc)

Time: 1 hrs 10 mins


  • 4 cups fresh rhubarb, sliced (or frozen, slightly thawed)
  • 2 cups strawberries, hulled and sliced
  • 1/3 cup sugar
  • 1/4 cup candied ginger in syrup, drained (reserve syrup)
  • 1 tablespoon flour


  • 1 Fruit Layer: Combine rhubarb, strawberries, sugar, ginger and flour and pour into a 8x8 inch baking square.
  • 2 Topping: In a large bowl combine flour, sugar, baking powder, and salt.Cut in butter with a pastry cutter, or 2 knifes, until mixture resembles fine crumbs. Fold in sour cream until well mixed.
  • 3 Drop dough in 6 spoonfuls over fruit--it will not cover fruit entirely.Sprinkle with second amount of sugar.Bake for 30-40 minutes at 375 degrees, or until topping begins to turn golden.
  • 4 Serve warm with Ginger Creme Fraiche.
  • 5 Ginger Creme Fraiche: Pour whipping cream into a chilled bowl and beat with an electric mixer until soft peaks begin to form. FOld in sour cream and ginger syrup and mix well. Refrigerate until ready to serve.
  • 6 To Freeze: After cobbler has cooled, wrap with tinfoil, label and freeze for up to 2 months. Ginger Creme Fraiche may be frozen in a freezer container or made fresh at serving time.
  • 7 To serve: Thaw both in fridge overnight. If desired warm Creme Fraiche before serving.

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