The last time I made strawberry rhubarb pie I was not impressed. It was at least 7 years ago, my first time ever baking a pie and it was at the guidance of my mother-in-law. The problem was, 7 years ago, she and I were strangers; each with the same goal to make one person happy- her son and my (then) boyfriend.
Visiting from the Bay Area, the hubs and I (who was just the bf at the time, remember) were staying at her house for a couple nights. Knowing how much my husband loves all things strawberry rhubarb, I wanted to surprise him with his favorite. I came prepared with a recipe from the newly discovered blog Not Without Salt and just needed a kitchen. And maybe some backup help if necessary.
My dear, amazing, mother-in-law had a different idea. Blogs were a relatively new idea and the thought of following a recipe was just silly. While I fully agree about the recipe-following idea in most situations, I feel differently when applies to baking. I am less of a risk taker in the baking department; and 7 years ago? Oh man, I stuck to a recipe.
Long story short, before I knew it, the pie was baked and I played no part in the process.
My mother-in-law meant well. At this time I was deep in my studies for one class or another (probably biochem or ochem, or something equally exciting…seriously, I loved biochem) and she probably thought she was helping me. Because really, that’s what my mother-in-law loves to do- help and take care of the people she loves in this world.
But I didn’t know that yet.
I just saw the other woman in my boyfriends life taking this special moment away from me. wah, wah, wah, if I could go back and slap myself, I would. So, I spent the rest of the day locked away bitter and upset and refused to ever make my husband pie again. Immature and young, I see this now.
Nearly a decade later, there we were on Thursday afternoon in my kitchen. This time I was doing the cooking and my mother-in-law was the toddler tamer 🙂 Using two recipes as guides, I made my own version of my husbands favorite dessert. And, unlike last time, this time I would be photographing and featuring my recipe on my very own food blog.
We all ate our own mini strawberry rhubarb cobblers with ice cream after the wild child was fast asleep. This time all together and as happy as three people could be on a random Thursday evening.
ps- this may be my favorite new dessert. I highly recommend making the honey butter biscuits to go on top! They sealed the deal 🙂
Strawberry Rhubarb Cobbler with Honey Butter Biscuits
Prep Time: 30 minutes | Cook Time: 30-40 minutes
Total Time: 60 minutes
Yield: 8+ servings
Type: Dessert, Pie/Cobbler, Seasonal
FOR THE STRAWBERRY RHUBARB FILLING
2 pounds Rhubarb, leafy ends removed and sliced into 1/2-inch pieces
2 pounds Strawberries, hulled and quartered
1 cup sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
Zest from 2 large oranges
Juice from 1/2 an orange
FOR THE HONEY BUTTER BISCUITS
4 cups all-purpose flour
3 teaspoons baking powder
2 sticks (16 tablespoons) cold salted butter, cut into small cubes
1 cup buttermilk
1/2 cup honey
2 tablespoons butter
Coarse sugar for sprinkling (optional, but recommended)
- Preheat oven to 375 degrees F.
- In a large bowl gently mix together the rhubarb and strawberries with the sugar, cornstarch, all-purpose flour, orange zest and orange juice. Allow the mixture to macerate for 30 minutes, stirring every 5-10 minutes.
- Meanwhile, prepare your casserole dish or baking dish by spraying with non-stick cooking spray. I used exactly what you see in the images and it fit perfectly- one 10.5 inch tart pan and three 5-inch mini tart dishes. If you do not have these exact dishes, that’s ok, any casserole or baking dish will work. As long as the filling isn’t overflowing and there is a little room for the mixture to bubble up, you’ll be good 🙂
- To prepare the biscuits, whisk together the flour and baking powder in a large bowl. Use a fork, pastry blender or your hands and add the butter pieces to the flour, mixing until course crumbles remain and all the butter has been broken up into the flour (I find it easiest to use my hands here). In a separate smaller bowl, whisk together the buttermilk with the honey and pour onto the flour. Use a rubber spatula to stir until just combined (or even just half way combined), resisting the urge to overmix.
- Lay a big sheet of parchment paper out on a flat surface and, using your hands, gather the dough (it will be sticky) and transfer it to the parchment. Press the dough out until it is approximately 1/2-1 inch thick (it doesn’t have to be perfect) and then cut the dough into rounds using a biscuit cutter.
- Assemble the cobbler by transferring the filling to prepared baking dish. Top with desired number of biscuits*. Brush the biscuits with melted butter and sprinkle with sugar (not required but recommended).
- Bake for approximately 25-35 minutes, or until biscuits are browned and filling has thickened and bubbling.
- Remove from the oven and allow to cool for 5-10 minutes before serving.
- Serve with vanilla ice cream or fresh whipped cream.
*This is a double batch of biscuits. If you don’t feel the need for extra, simply half the recipe. If you want extra biscuits (why not?) bake them on a lined baking sheet at 375 degrees for approximately 25 minutes.