It’s rhubarb season in Seattle. That special window of time when strawberries and rhubarb coincide and you must make all manner of special desserts to fully enjoy the moment. This flexible two-part slow-cooker cobbler from epicurious lets you make the rhubarb part in advance, if you like, and then bake the lemony biscuits at the time of your rhubarb celebration.
Make the Filling Wrap the lemon peel and peppercorns in a cheesecloth pouch and tie with kitchen string. Put the bag and 4 T butter in the slow cooker, along with zest of two lemons in strips; 8 black peppercorns; 11 cups hulled and halved strawberries; 3 cups 1/2″ wide rhubarb (6 to 7 stalks, no leaves); 1/4 cup fresh-squeezed, strained orange juice; 2 1/2 cups sugar; 1/4 cup tapioca starch; and 1/2 tsp salt. Stir and then cook on low for about 4 hours, until the fruit is soft.
Make the Biscuits About 45 minutes before the fruit is done, heat the oven to 450 and line a cookie sheet with parchment paper. Whisk together 2 cups flours; 6 T sugar; 2 1/2 tsp baking powder; 1/2 tsp coarse salt; and 2 tsp freshly grated lemon zest (about 1 lemon). Gently stir in 1 cup plus 1 T chilled heavy cream. Don’t over mix! Divide into six balls and arrange on the baking sheet. Flatten each to 1/2″. In a little bowl, pour in the let T heavy cream. Use a pastry brush to brush the cream on the biscuits, and then sprinkle the last tsp of sugar over each. Bake 2o – 25 minutes, unit done. (A knife poked in the middle should come out clean.)
Make the Sauce Reduction When the fruit is done, pull out the peppercorn sachet. Put a large strainer over a large heavy saucepan and then pour the fruit mixture into the strainer. (Be careful!) Boil the liquid over high heat until it’s reduced to 3 to 3 1/2 cups – about 20 minutes. Add the fruit to the point with the thickened liquid and stir.
Ladle the fruit into six bowls and top with the six biscuits.
- 5 T butter
- zest of two lemons in strips
- 8 black peppercorns
- 11 cups hulled and halved strawberries
- 3 cups 1/2″ wide rhubarb (6 to 7 stalks, no leaves)
- 1/4 cup fresh-squeezed, strained orange juice
- 2 1/2 cups sugar
- 1/4 cup tapioca starch
- 1/2 tsp salt
- 2 cups flours
- 6 T plus 1 tsp sugar
- 2 1/2 tsp baking powder
- 1/2 tsp coarse salt
- 2 tsp freshly grated lemon zest (about 1 lemon)
- 1 cup plus 2 T chilled heavy cream
- vanilla ice cream (optional, if you like ice cream on your cobbler)