Strawberry-Rhubarb Cobbler

By Chef Selwyn Richards
Culinary Specialist

What can be wrong when you have a dish of hot cobbler and warm cream in front of you? With the availability of frozen fruit, you can make any cobbler anytime you want!

Ingredients:
16 ounces of frozen strawberries, whole or halved
16 ounces of frozen rhubarb
1 cup plus 3 Tablespoons of sugar
6 Tablespoons of unsalted butter, softened
1 teaspoon of cornstarch
1 teaspoon of vanilla
1 cup of all-purpose flour
1 egg
1/4 teaspoon of salt

Method:
1. Set the frozen fruit out to thaw.
2. Preheat the oven to 400 degrees F.
3. Coat an 8 inch square baking pan with non-stick spray or grease and lightly flour the pan.
4. In a large bowl, combine the fruit with 1 cup of sugar, 2 Tablespoons of butter, the cornstarch and vanilla. Blend well. Pour into your prepared baking pan.
5. In a medium bowl, combine the flour, the egg, salt, 3 Tablespoons of sugar and the remaining butter.
6. Mix until crumbly (I like to cut it with 2 knives) and sprinkle over the fruit.
7. Bake in the pre-heated oven for 30 to 40 minutes or until bubbling and golden brown.
8. Serve warm with evaporated milk or ice cream.
Serves 6.

Selwyn Richards is an award-winning master chef. He is also the President and Executive Chef at The Art of Catering Inc. and is the author of “The Art of Cooking: Soul of The Caribbean”. Chef Selwyn can be reached at: selwyn@theartofcatering.com or by phone — (905) 619-1059.