A fruit filled no fuss dessert that says'”Summer is here” .
In the summer, who wants to bother with fancy lattice pie dough, meringues, or fussy show stopper desserts. We want something we can whip up in between games of badminton on the lawn and afternoon naps during rumbling thunderstorms. This rhubarb and strawberry cobbler is that perfect dessert that will fill your tummy and make the family ask for seconds.
Hit the Farmers market this week and pick up rhubarb while it is in peak season. Strawberries are best when fresh, ripe and local. Frozen rhubarb works just fine in this dessert, but there’s noting like the juices from fresh tart stalks.
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I picked up these gorgeous stalks of rhubarb, believe it or not, from a woman posting on our local Flathead Valley Facebook page. She had too much and no time to make anything with this gorgeous harvest. I made this dessert and three jars of jam I shared with friends.
Rhubarb needs to macerate for 30- 60 minutes in sugar and zest to release its juice and tenderize the stalks. Be certain to remove the ends and the leaves as they are poisonous. To clean your berries, plop them in a bowl of cool clean water with 1 TBSP of baking soda. Let sit for 10 minutes, rinse well. If possible, buy berries from local farmer’s who do not use pesticides. The stuff in the those plastic clamshells at the grocery store are nearly tasteless nowadays and covered with toxic chemicals.
I make a basic pie dough with flour, baking powder, baking soda, salt, sugar, buttermilk and cold butter. Just whisk everything together and cut in the butter. Fold a few times to gather up the dough, (let it stay a bit shaggy), and shape into a disc. Wrap in plastic and let chill for 30 minutes. Then tear off pieces of dough and place around the fruit in a well butter dish. this is a rustic dish. No need to roll out the dough into a perfect round pie topping.
I butter a deep baking dish well and then fill it with fruit and its juices.
This simple homey dish just says, “relax, it’s summer and we are here to take it easy.” I sprinkle a couple of teaspoons of sugar over the dough just before baking. Have your oven good and hot and then turn down the heat once the dough has become golden brown.
Other Summer Desserts to try:
- Rustic Peach and Rhubarb pie
- English Rhubarb- Ginger Trifle
- Summer Peach Pie
- Blackberry Cherry Walnut Crumble
- Simple Mixed Berry Shortcake
- Family Size Banana Split with Dark Chocolate Sauce
Be sure to leave a review or comment. Thank you so much- Meggen