Strawberry-Rhubarb cobbler

Strawberry-Rhubarb cobbler

Servings: 8

Ingredients

• Filling
• 2 pints strawberries, hulled and thickly sliced
• 8 ounces rhubarb, trimmed of the leaves and cut into ½” slices --- about 2 cups
• 2 tablespoons quick-cooking tapioca or 1 tablespoon cornstarch (I used the cornstarch not having had tapioca in over 50 years.)
• 1/8 teaspoon cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
•  
• Topping
• 1 ½ cups all-purpose flour
• ¼ cup plus 1 Tablespoon sugar divided
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda (I know there’s a lot of cool chemistry going on with these last two ingredients -- releasing carbon dioxide to make the dough rise – the baking soda works fast and makes it rise in the mixing bowl while the baking powder makes it rise in the oven. Given all the bad stuff we hear about carbon dioxide and global warming it’s good to remember we all breathe it out upon exhalation and need it to make a good cobbler. Probably tough to explain to kids.
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 2 tablespoon cold butter, cut into pieces
• 1 cup nonfat buttermilk