Lemony Strawberry-Rhubarb Cobbler
Lemony Strawberry-Rhubarb Cobbler is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Soften 1 tablespoon of butter, and use it to grease the entire inside of the slow cooker crock.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSoften 1 tablespoon of butter, and use it to grease the entire inside of the slow cooker crock.
Place the lemon peel and peppercorns in a cheesecloth bag and tie with kitchen string.
Add this bag plus the remaining butter (cut into eight pieces) and other filling ingredients to the slow cooker, and gently mix with a wooden spoon.
Cover and cook on low until the fruit is softened, about 4 hours (there will still be some liquid).
About 45 minutes before the fruit is finished, heat the oven to 400°F, and line a baking or cookie sheet with parchment paper.
Whisk together the dry drop biscuit ingredients (with the exception of 1 teaspoon of the sugar) and the lemon zest in a medium-size bowl.
Gently stir in 1 cup plus 1 tablespoon of the heavy cream.
Use your hands to form a soft, relatively smooth dough, taking care not to overmix.
Divide the dough into six balls and place on the lined baking sheet.
Flatten each one to the thickness of about 1/2 inch.
Then pour the remaining tablespoon of cream into a small bowl and put the remaining 1 teaspoon of sugar into another small bowl.
Using a pastry brush, brush each biscuit with the cream, then sprinkle with the sugar.
Bake until slightly golden and cooked through (when tested with a fork, it should come out clean), 20 to 25 minutes.
Set the biscuits aside.
Once the fruit is cooked through, carefully remove the sachet.
Place a large strainer over a medium to large, heavy saucepan, then—using oven mitts—pour the fruit mixture into the strainer.
Set the fruit (in the strainer) aside.
Boil the liquid over high heat until reduced to 3 to 31/2 cups, about 20 minutes.
Add the fruit to the pot with the thickened liquid, and mix.
Use a ladle to divide the fruit mixture among six bowls; top each portion with a biscuit and a scoop of vanilla ice cream, if desired.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
