Melisser: Hi I am Melisser, The Urban Housewife, and you are watching Everyday Dish TV. Today we are going to make a Strawberry Rhubarb Cobbler. It’s a very easy dish to make and it’s great because you’ll find these items at your local farmers market, so let’s get started. We’re going to start by putting in some sugar, cornstarch, and you just mix these up a bit. This is going to be coating your fruit so you just want to make sure these are combined. And then we are going to have about 8 cups of fruit in this so, I tend to like a little more strawberries so this is 3 cups of Rhubarb and 5 cups of strawberries. So you just pore them into your dish here, put that Rhubarb out to there, strawberries. And you just slice these up thinly, alright. So you have all of your fruit in here and you just want to start coating it with this mixture. Alright, so the mixture is starting to coat here so we just want to add just a pinch of salt, not a tone, and then 2 tablespoons of pure maple syrup. And once again you just start working it all together.

Alright, so now we have our mixture completely ready, you just want everything coated, you don’t want to see any chunks of cornstarch or sugar so you just spread it out. And then we are going to move this over to stove. And you are going to put your flame on medium to medium low, you know you are trying to thicken the cornstarch so it can start a little bit higher but you know if it looks like it’s about to burn or something, obviously turn it down. So now we have our fruit cooking down on the stovetop, we are going to start on our biscuits. You are going to take your earth balance and your flour, and the pastry cutter, your fingers or fork whatever works for you, and you’re just going to start cutting into this. And you want your earth balance to be cold so it cuts into it and you want small pieces, pea-sized, just about the largest you want, so you can make a nice flaky biscuit.

Alright, so you have your earth balance cut into your flour and we are going to add some sugar, baking soda. And then we can mix that in a little bit. And then we’re going to start adding the wet ingredients to pull our dough together. Alright, I am adding a teaspoon of vanilla paste, you can use vanilla extract whatever you have, I just like the little bean flax that are in. Alright, now I am going to add ice water, you have to go slowly with this because your dough needs to come together. So it tends to be 4-5 tablespoons of ice water, but just work it in with your fingers and see how it works for you. Let’s start with about 3, that was 3 tablespoons of water. And I am going to just start working this together, vanilla smells good.

So look that my dough came together with 3 tablespoons of ice water, so you’ll definitely want to start on the smaller end and how it works for you. So now we are going to check on our mixture on the stove top. We have our mixture on the stove top here and as you can see, it’s thickened. Now I stirred it a little bit in the beginning but now that it’s thickened like this you don’t want to keep stirring it. So now what we’re going to do is drop our biscuits on top and they are just little drop biscuits. I divided my dough into 10 pieces, you could also use eight depending on how many servings you want, so 8-10, you don’t want them too thick, you want them to be a bit bake through so just form a nice little flattened biscuit that rise up a little bit. And see you can cover most of top. If you make them too tall they might not bake through and they also wont cover very much of the dish. So now you are just going to turn off your flame, I’ll just set it simmering a bit and you’re just going to drop biscuits on top.

As you can see it’s going to sink in a little bit, which is great because the dough will absorb some of that delicious mixture. There are 10 biscuits, so you’re just going to pick this up and put it in your 400 degree oven, like grab this, and just slide it right in. Now if you don’t have a dish that can go directly into the oven, you can also thicken on the stovetop and pour into a 9 by 13 pan, and then put your biscuits on top of that. So we just have to wait for it to come out. So it’s been 20 minutes or so. You are going to want to wait 20-30 minutes depending on your oven and we’re going to pull this out. And as you can see, it’s nice and bubbly with golden brown biscuits on top, turn the oven off, and there’s our cobbler. So you’re going to little wait until this cools down a bit. Once they stops bubbling and firms up nicely, you can start taking it out, putting in bowls, eating it nice and warm, may be you want up a little with topping on top, you can also make a cashew cream, at the café that I bake this for, we serve it with a nice sweetened cashew cream on top. And this is a great a dish to share with your friends. You can eat it warm, it’s actually good cold as well and it reheats well, so enjoy.

I am Melisser. To find more information about me, go to theurbanhousewife.com or sugarbeatsweets.com, which is my company in San Francisco making baked cooks. And thank you for joining me on Everyday Dish. And you’ll find the recipe at everydaydish.tv. Bye.