Spring Enchanted Strawberry Rhubarb Cobbler
Nothing says spring like a harvest of fresh rhubarb. And nothing ushers in the season quite as well as the welcome aroma of a freshly baked strawberry-rhubarb cobbler.
Cobbler is an unpretentious, down-to-earth, rustic dessert. And as it’s virtually impossible to mess up either in looks or taste, it gives any first-time home bakers, no matter their age, confidence and delight.
This one is succulent— with a butter rich crust, and agave syrup instead of sugar to inspire any spring health kicks marinating on the sidelines.
The option of a lavender infusion adds lovely floral notes that go especially well with the mix. Serve it with honey for added sweetness and lavender-rose tea.
- ¾ cup all purpose flour
- ½ cup almond meal
- 2 Tbs granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp sea salt
- 1 stick butter
- ¼ cup lavender infused milk (or regular milk, instructions to follow)
- 1 Tbs dried lavender
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
- 4 cups fresh rhubarb, washed, and chopped
- 2 cups of fresh strawberries, washed, hulled and sliced
- 1 tsp orange zest
- 1 tsp ground cinnamon
- ⅓ cup agave syrup
Preheat the oven to 375 degrees. Grease an 8-inch baking dish and set aside.
In a small saucepan, scald the milk (heating just until almost boiling, but not quite). Remove from the heat; add the dried lavender and cover. Steep for 10 minutes, then strain. Allow milk to cool completely.
In a large bowl, mix the filling ingredients together and let sit for 20-30 minutes to bring out the juices.
In another large bowl, mix the flour, sugar, baking powder, and sea salt together. Cut in the butter with a pastry blender or your fingers. Add the lavender infused milk, the egg, and the vanilla extract, and mix until just incorporated.
Pour the filling into the baking dish and spoon the topping over it. Sprinkle with cinnamon and sugar if desired.
Bake for 35 minutes or until golden brown.