Dutch Oven Strawberry Rhubarb Cobbler

A simple dessert that sings of spring

Hands-on time: 25 minutes
Oven time: 25 minutes
Serves 8

 

1/2 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
2-1/2 cups rhubarb, diced very small
2-1/2 cups ripe strawberries, hulled, cut in pieces if large

TOPPING
1 cup flour, fluffed to aerate before measuring
1/3 cup sugar
1/4 cup yellow cornmeal (not stone-ground)
1 tablespoon baking powder
1 teaspoon baking soda
1/8 teaspoon table salt
Zest of a lemon, optional
3 tablespoons cold butter, diced
1/2 cup buttermilk
Preheat oven to 400F.

In a large bowl, toss sugar, flour, cinnamon and rhubarb. Gently stir
in strawberries and transfer to a glass deep-dish pie pan.

In the same bowl, combine flour, sugar, cornmeal, baking powder, baking
soda, salt and lemon zest. With your fingers, rub in butter until a
coarse meal forms. (If making ahead, stop here and refrigerate.) With a
fork, mix in buttermilk just to moisten. Spoon topping over fruit.

Bake for 25 minutes or until topping is golden and fruit is bubbly.
Serve immediately with a splash of cream or a scoop of ice cream.

 

Mark Perkins, Troop 118, Phoenix, AZ

Editor's Note - Another Boy Scout Troop recipe - what a great ending for a fantastic meal!