Strawberry Rhubarb Cobbler
One of the tricks for getting through the harsh winters we have here in Maine is to fill our freezers with harvest bounty in summer, when our farmers' markets are full of the beautiful produce they manage to coax out of our short growing season. Every year I buy buckets and boxes of blueberries, strawberries, rhubarb, peaches and corn (to list a few) and freeze them in 2- or 4-cup plastic containers. Then I forget about them...until I look out one snowy morning and suddenly think: I'll make cobbler today!
Today was that day, and these little cobblers did the trick, warming us up and helping us remember that summer isn't really that far away. (In February in Maine it helps to indulge in a bit of denial.) The picture, by the way, was taken in summer (you can see the fresh fruit in the background) and tucked away, like my frozen fruit, until now...
This recipe is particularly warming due to the addition of the Irish whiskey, and in terms of glucose and weight control it's not bad – at 170 calories, 28 grams of carbohydrate and a reasonable 3 Weight Watchers points per serving – especially considering how lusciously satisfying a dessert this is. (The ice cream shown in the picture is additional, so be careful!).
Don't get me wrong, I love life in Maine all year round...but it's still nice to get a little taste of summer at this time of year.
Strawberry Rhubarb Cobbler
6 individual half-cup servings
For the filling:
- 3 cups strawberries, sliced
- 3 cups rhubarb, sliced
- 2 teaspoons lemon juice
- 1/2 to 1 cup no-calorie granulated sweetener, such as Splenda, to taste
- 1 tablespoon uncooked tapioca
- 2 tablespoons Irish whiskey, such as Jamesons (or similar)
For the biscuits:
- 1 cup all-purpose white flour, plus more for the board
- 1 tablespoon granulated sweetener, such as Splenda
- 1 1/2 teaspoons baking powder
- 2 tablespoons plus 2 teaspoons canola or other vegetable oil
- 1/3 cup low-fat milk plus 3 tablespoons for brushing the crust
Make the filling:
1. Place the fruit and the lemon juice in a saucepan on medium low heat. Bring to a simmer, stirring occasionally. Remove from heat.
2. Stir in a half-cup of the sweetener and taste the mixture. Add more sweetener if necessary, to taste.
3. Stir in the tapioca and whiskey and then divide the filling among six half-cup ramekins. They will be nearly full.
Make the biscuit:
1. Preheat the oven to 425º.
2. Combine the flour, sweetener and baking powder in a bowl.
3. Add the milk and oil and stir with a fork just enough to mix.
4. Turn the dough out on a floured board and roll or pat the dough to approximately 1/2 inch thick.
5. Cut the dough into six rounds with a cutter slightly larger in diameter than the ramekins.
6. Place the dough rounds on the filled ramekins and brush with milk. Sprinkle with a little sugar if desired.
Bake in the preheated oven 12 to 15 minutes, until nicely browned. Serve warm.