Strawberry-Rhubarb Cobbler

Cuisine, May 1979

1 hour — 6 Servings

Ingredients

1	cup	all-purpose flour (plus 1 tablespoon)
1	cup	sugar
1 1⁄2	teaspoon	baking powder
1⁄4	teaspoon	salt
1⁄4	cup	unsalted butter (cold)
1⁄2	cup	half-and-half
2 1⁄2	cup	fresh rhubarb (or frozen unsweetened rhubarb, thawed and drained – sliced)
1 1⁄2	tablespoon	quick cooking tapioca
2	teaspoon	lemon juice
2 1⁄2	cup	fresh strawberries (halved)
2	tablespoon	kirsch
		whipping cream

Instructions

Sift flour, 2 tablespoons sugar, the baking powder and salt in large bowl. Cut in butter until mixture resembles coarse crumbs; make a well in center. Pour half-and-half into well; stir until moistened and dough cleans side of bowl.

Heat oven to 425°F. Combine rhubarb, 2/3 cup sugar, the tapioca and the lemon juice in medium-size saucepan. Heat to boiling; reduce heat; simmer, stirring constantly, 2 minutes. Remove from heat; add strawberries and kirsch. Pour into buttered 6-cup baking dish. Gently spread dough over hot filling. Place dish on baking sheet. Bake until top is golden brown, 25 to 30 minutes. Cool 30 minutes; serve with cream.