INGREDIENTS
For the filling
1 lb rhubarb (5 to 7 stalks)
2/3 cup sugar
1 tbsp all-purpose flour
1 1/2 cups strawberries, hulled and halved
For the topping
1 cup all-purpose flour
3 tbsp sugar
1 1/2 tsp baking powder
pinch of Kosher salt
4 tbsp unsalted butter, chilled, cut into small pieces
1/4 cup half-and-half, or 2 tbsp whole milk and 2 tbsp heavy cream
crème frâiche or vanilla ice cream, for serving
DIRECTIONS
Preheat the oven to 400 degrees. Butter an 11 x7 inch glass or ceramic baking dish. Prepare the filling. Peel the rhubarb with a vegetable peeler, removing the tough parts and strings. Slice the rhubarb on the bias into half inch pieces. Toss with the sugar and flour and place in the prepared dish. Bake eight to ten minutes, until the rhubarb is juicy and bubbling. Meanwhile, prepare the topping. In a medium bowl, combine the flour, sugar, baking powder, and salt. With your fingers or a pastry cutter, blend the butter until coarse crumbs are formed. Add the half-and-half, mixing until just combined (the batter will be sticky). Remove the rhubarb from the oven. Do not pout off or reduce the juices; you'll want the topping to absorb every last drop. Distribute the strawberries over the rhubarb, then drop spoonfuls of the topping evenly over the fruit. The fruit needn't be covered entirely; the cobbler batter will puff and spread while baking. Return the cobbler to the oven and bake until the topping is golden and the filling is bubbling underneath, twenty to twenty-five minutes. Serve warm with crème frâiche or vanilla ice cream on the side.
