Strawberry Rhubarb Cobbler is a delicious dessert, flexible with the fillings so you could swap the fruits to your choice! Great served warm with some whipped cream or ice cream and also freezer friendly.

Let me introduce to you Nanny Pat!
Nanny Pat loves to bake, and as you can see from the photo opposite, she likes her kitchen gadgets too! So if any of you are wondering what that contraption is, it is to stop the pie filling oozing everywhere!
This Strawberry Rhubarb Cobbler is one of Nanny Pat's favourites and we can see why. It looks absolutely delicious.
So let's see how nanny makes it!

Instructions

1. Set oven to 425 F, Gas 7, 220 C

To make filling

2. In a saucepan over medium heat, cook the rhubarb, sugar, and 1 tablespoon zest until the rhubarb begins to soften and exude juices, about 2 minutes. Add the butter and flour and bring to a boil while stirring. Cook for about 1 minute. Add the sliced strawberries. Remove from heat and pour the fruit mixture into a deep 10-inch pie dish.

To make batter

3. In a large bowl, sift together the flour, baking powder and salt.

Cut the butter into small pieces. With a fork or pastry cutter, cut the chilled butter until the mixture resembles coarse crumbs.

Add ½ cup of the sugar and blend.

Slowly incorporate the half-and-half with a fork.

Spoon the dough over the fruit mixture in the pie dish.

Mix 2 tablespoons of sugar and the remaining zest, and sprinkle it over the top.

Bake for 25 to 30 minutes, or until golden brown.

Cool slightly and serve with or without whipped cream.

The Topping

4. Whip 1 cup heavy cream whipped with 1 tbsp sugar until soft peaks form (optional)

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

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