Strawberry Rhubarb Cobbler
Yield: 8-10 Servings
3 Cups. Sliced Strawberries
2 Cups Diced Rhubarb
1 1/4 Cup Raw Organic Cane Sugar, Divided
2 Teaspoons Ginger Sugar
1 Stick Butter
1 Cups. Flour
2 Tsp. Baking Powder
1/2 Teaspoon Vanilla Bean Sea Salt
1/2 Teaspoon Ground Pink Peppercorns
3/4 Cup Milk
1 Teaspoon Vanilla Extract
Nothing announces the end of spring and beginning of summer quite as spectacularly as a warm strawberry rhubarb cobbler topped with ice cream. Not only is it delicious and satisfying, but it also ushers in what we say at the farm call “Cobbler Season.” Starting in June with this version, we move on to peach, blueberry, raspberry, and finally apple cobblers to complete the harvest season. We use this recipe as a starting point for all our cobblers throughout the growing season, and then tweak each to create something unique in all of them.
Preheat oven to 325 degrees. Place butter in a 9”x 13” baking dish; place in oven for 8-10 minutes until butter has melted.
Meanwhile, mix strawberries and rhubarb with 1/4 cup of the cane sugar and all of Ginger Sugar; set aside.
Combine remaining cane sugar, flour, baking powder, salt, pepper, milk and vanilla together in a medium mixing bowl. Whisk together to mix lightly until batter is smooth. Pour batter over butter and spoon fruit on top. Bake for 50-60 minutes.