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Dessert

Rhubarb-Strawberry Cobbler

A fruit cobbler made with rhubarb, strawberries, and a biscuit topping.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Rhubarb-Strawberry Cobbler

Oven400 °F
Time20 minutes

Ingredients

Directions

Make the filling

  1. Prepare filling: In a 3-quart saucepan, heat rhubarb and 1/2 cup sugar to boiling over high heat, stirring constantly.

  2. Reduce heat to medium-low and continue cooking until rhubarb is tender, about 8 minutes.

  3. In a cup, mix cornstarch with 1/4 cup water. Stir cornstarch mixture and strawberries into rhubarb mixture; continue cooking 2 minutes until mixture thickens slightly.

  4. Remove from heat.

Make the biscuit dough

  1. Meanwhile, preheat oven to 400 °F. In a bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and 1/4 cup sugar.

  2. With a pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs.

  3. Add 3/4 cup heavy or whipping cream; quickly stir just until mixture forms a soft dough that pulls away from the side of the bowl.

  4. Turn dough onto a lightly floured surface; knead 6 to 8 strokes to mix thoroughly.

  5. With a floured rolling pin, roll dough 1/2 inch thick.

  6. With a floured 3-inch star-shaped cookie cutter, cut out as many biscuits as possible.

  7. Reroll trimmings and cut as above to make 8 biscuits in all.

Assemble and bake

  1. Reheat rhubarb filling until hot; pour into a shallow 2-quart casserole or 11" × 7" glass baking dish.

  2. Place biscuits on top of rhubarb.

  3. Brush biscuits with 1 tablespoon cream and sprinkle with 1 teaspoon sugar.

  4. Place a sheet of foil under the baking dish; crimp edges to form a rim to catch any drips during baking.

  5. Bake 20 minutes or until biscuits are golden brown and rhubarb filling is bubbly.

  6. Cool slightly on a wire rack to serve warm, about 15 minutes.

Nutrition, whole recipe (rough)

724Calories
15 gProtein
19 gFat
123 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Strawberry1 cup (152g)49
Nutmeg1 tsp ground (2.2g)12
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Rhubarbnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Rhubarb + cinnamontop 3% of all pairs
    Smell alikestrong
    Cooked together279 recipes

    Shared aroma: methyl cinnamate (strawberry).

  3. Rhubarb + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together177 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Rhubarb + flourtop 7% of all pairs
    Smell alikestrong
    Cooked together670 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rhubarb
Cooks down into the tart base of the filling, softening as it simmers.
Strawberries
Add sweetness and fruity aroma, and soften into the thickened filling.
Cornstarch
Thickens the fruit juices into a glossy, spoonable filling when heated.
All-purpose flour
Provides the structure that holds the biscuit dough together.
Baking powder
Releases gas during baking so the biscuits rise and turn light.
Margarine or butter
Cut into the flour to create flaky layers and tender texture in the biscuits.

The step that matters

Stir the dough just until it comes together. Overworking wheat flour dough develops gluten, making the biscuits tough rather than tender, so mix only until the dough forms.

Swap the rhubarb

How well each one fits the dish's main ingredients (sugar, flour, cinnamon, nutmeg, butter, cream):

  1. Cardamomfits better
  2. Allspicefits about as well
  3. Clovefits about as well
  4. Rhubarbthe original

Fit is the average pairing score against sugar, flour, cinnamon, nutmeg, butter, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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