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Tuesday, June 12, 2012

Cardamom Spiced Strawberry Rhubarb Cobbler

I love this time of year, when we have both strawberries and rhubarb available fresh from our backyard. Normally I just toss off a crisp, because they are simple, and always an excellent way to make use of any seasonal fruit. But I wanted to switch it up a bit.

Cobblers are easy too, they are like biscuits or dumplings baked on top of a fruit sauce. Everyone this time of year is making strawberry rhubarb something, so I decided to change up my flavor profile a bit by adding cardamom. It was exquisite. Cardamom has a spicy, citrus character that really goes nicely with the tartness of the rhubarb, and the sweetness of strawberry.

You will need to taste the "sauce" as you make it. Local strawberries, in my experience, tend to be a lot sweeter that those big, giant ones you get at the store, so start with a lower amount of sugar, and add more if you think you need to do so. Likewise with the cardamom: this is a strong spice, so add a little, and taste to see if you would like more, I personally like the larger measurement, but every palate is different.

Cardamom Spiced Strawberry Rhubarb Cobbler

For the sauce:
1/2 to 3/4 cup sugar
2 tablespoons corn starch
1/4 to 1/2 teaspoon cardamom
Pinch of salt
2 cups fresh rhubarb, diced
2 cups fresh strawberries, hulled and sliced
1/2 teaspoon vanilla
In a small saucepan, mix together dry ingredients. Add rhubarb, strawberries and vanilla, and simmer over low heat until bubbly. Continue to cook over low heat for 5 minutes. Pour into a greased 8 by 8 baking pan.

For the topping:
1 cup flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon cardamom
1/4 teaspoon salt
1/4 cup unsalted butter, chilled
1 egg
1/3 cup milk
Extra sugar for topping
Preheat oven to 400. Mix together dry ingredients. Cut in butter, and mix together until completely combined. In a small bowl, beat egg and milk together, and add to dry ingredients. Stir just until combined, and drop by tablespoons on top of sauce mixture. Sprinkle with extra sugar. Bake for 20-25 minutes until golden brown. Remove from oven and let rest for 5 minutes before serving.

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