I am a lover of all things rhubarb. It reminds me of summers long-past—of Big Wheels and pig tails.  You get the idea.

Last year, to our great delight, we discovered we had a rhubarb plant in our yard.  Not terribly impressive to look at but folks who know me are impressed that something is still living in my yard. I am the anti-green thumb in our family.  Sad, but true.

However, my family has told me that there is a redemptive quality to being able to cook other people’s food from other people’s gardens. I’m going with that.

 

I have several able and willing (most of the time) helpers here and the last time I made this delicious cobbler, it was sweet Sydney (age 8) who gave me a hand.  Here’s how we made this wonderful summertime treat:

Cut off the parts of the rhubarb that look like Heidi grew them in her garden.  Usually this is either end.  Wash and rinse.

Add the rhubarb, sugar and lemon juice.  Mmmm.  It’s looking yummy but it will not be good to eat at this point.  Ask Sydney.  While you’re letting that sit, cut up the strawberries and add them to the bowl.

Now it’s time to make the dough.  Let me just say… {yum} because that’s the only thing to say at this point.

Most traditional recipes call for lard in their cobbler. We switched to coconut oil about a year ago.  It’s better for you and it tastes better, too.  We use it in almost everything now—from savory meals to desserts.  The flavor is fantastic and it’s better for you.  I was surprised how easily we were able to substitute this awesome oil.  If you’re thinking about making a switch, this is a good recipe to try coconut oil out in.  You won’t be sorry!

If you don’t have coconut oil, you can use shortening or lard.

Once your dough is mixed, it’s time to add the fruit to your pan.  Be sure to butter it first. Yes. That would be the right thing to do.

Spread it out evenly so that the entire pan is drowning in fruit.  Double-yum.  Take your dough pieces and spread them out evenly all over the top of the fruit so that it looks like the picture at the top.  Yeah.  That’s gonna be good.  For good measure, you can sprinkle a little more sugar over the top.

Dessert paradise is coming your way.

Put it in the oven at 350 degrees for about 40 minutes, or until you see the top begin to brown. You might want to check it at 30 minutes, just to be on the safe side.

A wagon ride is a good way to spend the oven-waiting time.

When your cobbler is done, we {highly suggest} serving it with ice-cream or home-made whipped cream & vanilla.  {yum.}

Enjoy!

Here’s the recipe, without all the fluff:

Pre-heat oven to 350 degrees

Fruit 

4 cups rhubarb, washed and cut into small pieces
2 cups strawberries washed and cut
1/2 tsp salt
1/4 cup sugar
3T lemon juice
1 tsp vanilla or almond flavoring if you’re feeling adventurous.  I like the almond.

Dough

2 1/2 cups flour
1 tablespoon baking powder
1/2 cup coconut oil or lard
1/4 cup butter
3/4 cup milk (give or take, mix to desired consistency)
1 egg

Let the fruit mixture sit while you prepare the dough.

In a separate bowl, combine dry ingredients. Fold in the oil and butter with a wooden spoon or a pastry cutter if you have one.  Beat the egg and milk together and add them in until you have the desired consistency.  I like my dough a little on the soft side.

Put the fruit mixture into your buttered pan.  Tear the dough into little pieces and place all over the top until you have a “cobbled” look to your dish.

Place in the oven and bake until hot, brown and bubbly, about 30-40 minutes.

Here’s to summer eatin’ and memories to go with them!