Strawberry Rhubarb Cobbler With Candied Ginger (oamc)

Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

Adapted from "The best Freezer Cookbook" by J. Main.

Ingredients Nutrition

Directions

  1. Fruit Layer: Combine rhubarb, strawberries, sugar, ginger and flour and pour into a 8x8 inch baking square.
  2. Topping: In a large bowl combine flour, sugar, baking powder, and salt.Cut in butter with a pastry cutter, or 2 knifes, until mixture resembles fine crumbs. Fold in sour cream until well mixed.
  3. Drop dough in 6 spoonfuls over fruit--it will not cover fruit entirely.Sprinkle with second amount of sugar.Bake for 30-40 minutes at 375 degrees, or until topping begins to turn golden.
  4. Serve warm with Ginger Creme Fraiche.
  5. Ginger Creme Fraiche: Pour whipping cream into a chilled bowl and beat with an electric mixer until soft peaks begin to form. FOld in sour cream and ginger syrup and mix well. Refrigerate until ready to serve.
  6. To Freeze: After cobbler has cooled, wrap with tinfoil, label and freeze for up to 2 months. Ginger Creme Fraiche may be frozen in a freezer container or made fresh at serving time.
  7. To serve: Thaw both in fridge overnight. If desired warm Creme Fraiche before serving.
Most Helpful

I selected this to make for the strawberry swap. Everyone should make it... was yummy. I couldn't find candied ginger in syrup so I made my own. It's so much better then purchased. and the syrup was outstanding. I have some left and will use it for pancakes or tea. Thanks for a great treat Pam and thanks for trying one of my recipes.

CoolMonday May 21, 2005