Strawberry Rhubarb Cobbler With Candied Ginger (oamc)

Recipe by Pamela
READY IN: 1hr 10mins
SERVES: 8-10




  • 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.