Recipe Strawberry Rhubarb Mint Cobbler
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Auteur : Marian Cooper CairnsInternet : https://www.countryliving.com/food-drinks/recipes/a37301/minted-strawberry-rhubarb-cobbler/
Welcome spring with this easy-to-assemble strawberry and rhubarb crumble.
INGRÉDIENTSCobbler Crust
Cobbler
PRÉPARATIONCobbler Crust - 6 to 8
Cobbler
INGRÉDIENTSCobbler Crust
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 2 tbsp sugar
- 1/2 tsp kosher salt
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup milk
- 1 large egg yolk
Cobbler
- 2 tbsp tbsp unsalted butter, cut into pieces, plus more for the pan
- 4 cups halved strawberries
- 2 cups sliced rhubarb
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 3 tbsp chopped fresh mint
- 2 tsp pure vanilla extract
- 1/4 tsp kosher salt
PRÉPARATIONCobbler Crust - 6 to 8
- In a bowl, combine the flour, sugar, and salt. Cut the butter into the flour mixture with two forks or a pastry blender until it forms a coarse crumble.
- Whisk the milk and egg yolk in a separate bowl. Add the milk mixture to the flour mixture and mix with a fork until crumbly.
- Spread the dough over the desired filling or knead until smooth, 3 to 4 times.
- Flatten the dough to a thickness of 1.25 cm, cut into rounds or squares, and arrange over the desired filling.
Cobbler
- Preheat the oven to 220°C. Lightly butter a 20 x 20 cm baking pan.
- In a bowl, combine the butter, strawberries, rhubarb, sugar, flour, mint, vanilla, and salt. Transfer to the prepared pan. Cover with crumble crust all year round. Bake until crust is golden brown and mixture is bubbly, 40 to 45 minutes. Let cool for 10 minutes before serving.
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