Rhubarb Strawberry Cobbler

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Rhubarb Strawberry Cobbler to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Rhubarb Strawberry Cobbler, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 1/3 cups sugar
• 1/3 cup all-purpose flour
• 4 cups diced fresh or frozen
• rhubarb*, (1/2 inch pieces)
• 2 cups halved fresh strawberries
• 2 tablespoons butter or margarine,
• cubed
• CRUST:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup vegetable oil
• 1/3 cup warm water
• 1 tablespoon milk
• 1 tablespoon sugar
• Vanilla ice cream (optional)

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a bowl, combine the sugar and flour; stir in rhubarb and strawberries

Step 2: Technique & Execution

Transfer to a greased 11-in. x 7-in. x 2-in. baking dish

Step 3: Technique & Execution

For crust, combine the flour and salt; add oil and water

Step 4: Technique & Execution

Stir with a fork until mixture forms a ball

Step 5: Technique & Execution

Roll out between two pieces of waxed paper to an 11-in. x 7-in. rectangle

Step 6: Technique & Execution

Discard top sheet of waxed paper