Prep 25 mins
Cook 45 mins
Adapted from "The best Freezer Cookbook" by J. Main.
- 4 cups fresh rhubarb, sliced (or frozen, slightly thawed)
- 2 cups strawberries, hulled and sliced
- 1⁄3 cup sugar
- 1⁄4 cup candied ginger in syrup, drained (reserve syrup)
- 1 tablespoon flour
- 1 cup flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 pinch salt
- 1⁄4 cup butter, cold and cut into pieces
- 3⁄4 cup sour cream
- 1 tablespoon sugar
Ginger Creme Fraiche
- 1⁄3 cup whipping cream
- 2⁄3 cup sour cream
- 2 tablespoons ginger syrup (reserved form candied ginger)
- Fruit Layer: Combine rhubarb, strawberries, sugar, ginger and flour and pour into a 8x8 inch baking square.
- 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.
- 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.
- Serve warm with Ginger Creme Fraiche.
- 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.
- 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.
- To serve: Thaw both in fridge overnight. If desired warm Creme Fraiche before serving.
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.