Ingredients for Strawberry Rhubarb Cobbler With Candied Ginger Oamc
- Fresh Rhubarb
- 4 cups sliced strawberries
- 1 1/4 cups granulated sugar
- Ginger In Syrup
- 1 1/2 cups all-purpose flour (for topping)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter
- 1/2 cup sour cream
- 1 cup heavy whipping cream
- 2 tablespoons ginger syrup
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How to Make Strawberry Rhubarb Cobbler With Candied Ginger Oamc
- **Prepare the Fruit Filling:** Preheat oven to 375°F (190°C). In a large bowl, combine 4 cups chopped rhubarb, 4 cups sliced strawberries, 1 cup granulated sugar, 1/4 cup chopped candied ginger, and 1/4 cup all-purpose flour. Gently toss to combine. Pour mixture into an 8x8 inch baking dish.
- **Make the Crumb Topping:** In a separate large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- **Cut in the Butter:** Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
- **Add Sour Cream:** Gently fold in 1/2 cup sour cream until just combined. Do not overmix.
- **Assemble the Cobbler:** Drop spoonfuls of the crumb topping evenly over the fruit filling. The topping will not completely cover the fruit.
- **Add Extra Sugar:** Sprinkle the remaining 1/4 cup granulated sugar over the topping.
- **Bake:** Bake for 30-40 minutes, or until the topping is golden brown and the filling is bubbly.
- **Prepare the Ginger Crème Fraîche:** While the cobbler bakes, prepare the crème fraîche. In a chilled bowl, beat 1 cup heavy whipping cream with an electric mixer until soft peaks form.
- **Finish the Crème Fraîche:** Gently fold in 1/4 cup sour cream and 2 tablespoons ginger syrup (from candied ginger jar or homemade). Mix until well combined.
- **Chill the Crème Fraîche:** Refrigerate the crème fraîche until ready to serve. It can also be frozen for later use.
- **Serve:** Serve the warm cobbler with a dollop of chilled or warmed ginger crème fraîche.
- **Freezing Instructions:** Once the cobbler has completely cooled, wrap tightly in aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
62g
Fat
56g
Carbs
11g
