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Strawberry-Rhubarb-Mint Cobbler
Strawberry-Rhubarb-Mint Cobbler Photo courtesy of Sweet Revenge

Plenty of bakers spot rhubarb and strawberries at early-summer farmers' markets and head home to blanket their haul with sugar and golden biscuits. Sweet Revenge's owner Marlo Scott and head chef Risa Magid took one look at the classic combination and decided a mojito-inspired version better suited their Manhattan restaurant’s international vibe. The duo brightens the traditional recipe by adding lime zest to the biscuits and the filling. Cooling mint contributes a subtle complexity that's hard to pinpoint but will have guests spooning up seconds just the same.

Makes 6 to 8 servings

Strawberry-Rhubarb Filling

1½ pounds rhubarb, sliced crosswise (about 6 cups)

1½ pounds strawberries, hulled and quartered (about 5 cups)

1½ cups sugar

Zest and juice of 2 limes

¼ cup all-purpose flour

¼ cup fresh mint, thinly sliced



2¼ cups all-purpose flour

1 tablespoon baking powder

1/8 teaspoon salt

Zest of 1 lime

4 tablespoons cold unsalted butter, cut into small pieces

1 cup low-fat buttermilk

Turbinado sugar

1. Preheat the oven to 350˚. Make the filling: In a large saucepan, combine the rhubarb with half of the strawberries, the sugar, lime zest and lime juice. Cook over low heat, stirring frequently, until the sugar dissolves and the rhubarb and strawberries begin juicing, about 3 minutes. Increase the heat to medium and continue to cook, stirring, until the liquid comes to a boil, about 4 minutes. Add the flour and stir constantly until the mixture thickens, about 2 minutes. Remove from heat and add the remaining strawberries and the mint. Pour the mixture into a 9-inch cake pan.

2. Make the biscuits: In a large bowl, whisk the flour with the baking powder, salt and lime zest. Add the butter and blend it in by hand until the butter is roughly the size of peas. Using a spatula, add the buttermilk until the dough comes together.

3. Scoop evenly sized mounds of the dough over the filling, spacing them about ¼ inch apart. Sprinkle the top of the biscuits with turbinado sugar. Bake until the biscuits are golden brown on top and the fruit is bubbling, about 30 minutes. Let cool slightly before serving.

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