Rhubarb and Mixed Berry with Biscuits

This was originally going to be a strawberry-rhubarb cobbler. I bought some rhubarb from our local food co-op last week so I was looking for a use for it. My mom returned a plastic container with some strawberries from her backyard. I figured I could find enough local strawberries to make the dish. Alas a big rain last night kept the local farmers from the fields to harvest their crop. So I turned to the freezer for a handy bag of mixed berries from Trader Joe’s.

I’ve basically followed the recipe for ‘Best Rhubarb Dessert from King Arthur Flour. The result was very tasty, especially with a scoop of vanilla ice cream.  Here’s the recipe, with my changes and additional notations.

Rhubarb and Mixed Berry with Biscuits
Servings: 8-10
Prep time: 25 minutes
Total time: 80 minutes

Ingredients:

  • 8 sticks of rhubarb cut in 1/4″ pieces
  • 1 16 oz. bag of Trader Joe’s frozen mixed berries, thawed
  • 2 cups fresh strawberries, hulled and quartered
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 2 cups flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat the oven to 350°F. Place the rhubarb in the bottom of a 3-quart baking dish.
  2. Add the thawed mixed berries and cut strawberries to a bowl. Add the sugar and corn starch. Stir to combine and let sit for 15 minutes or so. The juices from the berries will help to dissolve the sugar and the corn starch with help thicken the sauce. After the rest, pour the berry mixture over the rhubarb.
  3. Mix together the flour, sugar, baking powder and salt in a bowl and set it aside.
  4. Add the egg to the melted butter and mix to combine. Add the milk and vanilla; again mix to combine.
  5. Add the liquid ingredients to the dry mixture. Stir to combine into a thick dough.
  6. Scoop heaping tablespoons of the dough over the fruit mixture.
  7. Bake for 45 minutes. If the top has not browned sufficiently increase the heat to 400°F and cook for another 10 minutes. The fruit should bubble along the edges of the biscuits.
  8. Remove from the oven and allow to cool for 5-10 minutes. No one likes a burnt tongue.

Notes:
I highly recommend serving this with a scoop of vanilla ice cream.

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