VEGAN STRAWBERRY RHUBARB COBBLER
It's been ages since I've posted a recipe, but today I have a recipe & a video as well! While in Portland, I was lucky enough to hang out with Julie Hasson & tape a segment for Everyday Dish TV. I've been watching her show & reading her blog for quite some time, so I was thrilled to be invited on. I decided to make a dish that's easy to make & perfect for your current Farmers Market bounty, a Strawberry Rhubarb Cobbler!
Excerpted with permission from Melisser Elliot's theurbanhousewife.com.
Ingredients:
Filling: 1 1/2 cups organic granulated sugar 1/3 cup cornstarch 5 cups fresh sliced strawberries 3 cups sliced rhubarb 2 tbsp maple syrup Pinch of salt
Biscuit topping: 2/3 cup cold Earth Balance margarine or vegetable shortening 2 cups all-purpose flour 1/4 cup organic granulated sugar 2 tsp baking soda Pinch of salt 3 - 4 tbsp ice water 1 tsp vanilla
Source Strawberry Rhubarb Cobbler for Everyday Dish TV & a VegBlog...Step 1
Preheat oven to 400°F.
Step 2
For the Filling: In an oven-safe, deep skillet, mix together sugar and cornstarch. Add the rhubarb and strawberries, mixing until coated. Add a pinch of salt, maple syrup & mix well.
Step 3
Place the skillet on the stove top over medium heat, and bring to a simmer. If necessary, reduce heat slightly to maintain simmer. Let fruit cook until glossy and thickened, stirring as needed, about 10 minutes.
Step 4
For the Biscuits: In a large mixing bowl, add flour and Earth Balance. Using a pastry blender, cut margarine into the flour in pea-sized pieces.
Step 5
Gently stir in sugar, baking soda, and salt. Add vanilla. Gradually add ice water, a tablespoon at a time, mixing until dough comes together.
Step 6
Shape the dough into a log, and break into 8 to 10 pieces. Form small, flat biscuits and place them evenly over the top of the bubbling fruit.
Step 7
Transfer skillet to the preheated oven. If you do not have an oven-safe skillet, cast iron pot, or pan, transfer your filling into a 9x13 pan, placing the biscuits on top.
Step 8
Bake for 20 to 30 minutes, or until center is firm and biscuits are golden. Let it cool & thicken before serving, then enjoy!
