Fresh strawberries are finally in season. Don’t miss your chance to savor the local offerings of Scott’s Farms strawberries. Check here for locations. Availability seems to be limited so check back often if your location is listed as sold out.
Another local favorite is rhubarb. This tart and tasty herbaceous perennial is often thought of as a fruit, but it is actually a vegetable. Frequently paired with strawberries rhubarb is a favorite jam and pie filling. As rhubarb leaves are poisonous, care should be taken that all leaves are carefully discarded away from pets and children.
Quick and Easy Strawberry Rhubarb Cobbler
- 4 cups rhubarb stalks cut into ½ inch pieces
- 2 cups ripe strawberries (stemmed and sliced)
- ½ cup sugar
- 1 tablespoon cornstarch
- 1/8 cup warm water
- 1 teaspoon lemon juice
Place rhubarb, strawberries, sugar, and lemon juice into a glass casserole or cake pan.
Mix well with spoon making sure sugar coats fruit.
Combine warm water and cornstarch and mix until smooth: pour evenly over fruit.
- 2 cups biscuit mix
- ½ cup sugar
- 1 tablespoon vanilla
- 2/3 cup warm milk
- 2 tablespoons sugar
Combine ingredients in bowl just until mixed, drop spoonfuls of mixture evenly over top of cobbler and sprinkle with the 2 tablespoons of sugar, bake at 350 degrees for approximately 35 minutes or until golden brown.
Serve warm with ice cream or sweetened cream poured over cobbler.
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