Crumbles, Crisps, and Cobblers: Part Three

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Strawberry Rhubarb Cobbler with Whipped Cream

My final installation of this three part series takes us to a favorite classic: the Cobbler.  Along with Apple Pie and Chocolate Cake, I think Peach Cobbler rounds out the baking trifecta of American basics.

I have no idea what possessed me to consider making a Strawberry Rhubarb Cobbler, but I do know that strawberries and rhubarb go together.  Right?  Also, the market had rhubarb stalks in season and I grabbed three!  Next time, I’ll bring home more.

What separates the cobbler from crumbles and crisps is the biscuit-like qualities of the topping – which means milk and eggs are included.

Stepping into really new territory, I followed the recipe from Taste of Home.  It was quite delicious and extremely popular with our friends.

Here’s how this classic went together.


While it is the case this recipe calls for using an 8″x 8″ baking dish, I wanted to use my Fiesta Ware ramekins.  These small baking dishes are rated to 400F and are perfect for any summertime dessert table.

I ran a small piece of butter along the inside of each ramekin to prevent the topping from sticking to the edge.


Having never worked with rhubarb before, I went on line to figure out what to do with the stalks.

First, “…more red the better”.  Ok.  I didn’t have that.  Next instruction.

“De-vein the stalk”.  After cutting off both ends of the stalk (with a slight angle), I dug my nail in just below the skin surface opening at the wide and gently pulled the stringy bits away.  Similar to working with string beans, peas, etc.  I moved around the circumference of the stalk and pulled away long curly-cue strings.

Finish slicing the stalk into bite sized pieces.

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Combine dry ingredients.  Add chilled butter – cut into small cubes.


I still don’t have a pastry blender, so I used a fork to combine.


Add milk and an egg…results are quite gooey.


Evenly distribute the cooked fruit.  The sugar, salt, and cornstarch are mixed in a pan on the stove – add fruit, bring to boil, and let cook for 1-2 minutes.

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Dividing the batter between the six ramekins was easy, but trying to slightly shape it into round, flattish biscuits was messy.  Next time I’ll add a bit of butter to my hands to keep more of the good stuff in the dish and less on my fingers.

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Bake at 390F for 25 minutes or until the fruit bubbles up and the top is slightly browned.


I love how the cobbler topping rises.  And these ramekins are just right for a party.


After a few minutes of cooling, the cobbler settles into the dish.

This dessert can be topped with whipped cream, ice cream, or sauce; no topping is terrific as well.

I chose to whip up some heavy cream (1 c. heavy cream, 2 T powdered sugar, 1/2 t. vanilla).

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But what about the inside?”

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I’m head over heels to be baking in ramekins and mugs – it’s brought so many new options to desserts and allowed me to expand and explore my choices.

Long-term recovery is amazing.  And by that I mean sobriety since 1997 has allowed me to enjoy the people around me and to be present with them.

My life partner and our people bring love and I’m grateful when I get to love them back.

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