Fresh strawberries and fresh rhubarb....all bubbly warm under a low fat sour cream biscuit topping. Yum! Something about a sweet-tart syrupy sauce soaking into a warm biscuit that makes my heart skip a beat! Strawberries are at their peak right now....sweet and delicious. I loved the tart taste of the rhubarb married with the sweet strawberries in this dessert.
|Leave your strawberry pieces larger than this if you want to see strawberries in the finished cobbler|
This is a tweaked WW recipe that I will certainly make again. The original recipe called for frozen strawberries and frozen rhubarb, but I had just picked up 4 lbs. of absolutely beautiful strawberries from Costco this past weekend....
|Lovely, arent they?|
and I wanted to use them. They were a fine substitute for frozen fruit in this recipe. One word of caution though, leave the berries large cut or whole if you want pieces of strawberry in the dish, otherwise they just kind of melt into a liquid...which is fine...but I would have liked to have chunks of strawberries to eat with the rhubarb pieces.
|Ready to bake!|
The biscuit dough is made in the food processor for easy prep. The original recipe calls for kneading and rolling out the dough, but did not see a need for it. I just plopped it "drop-style" down on top of the strawberry-rhubarb mixture and then sprinkled it with some raw sugar.
A delicious dish for a cool late spring night!
adapted from WW online
Servings - 8 Serving size - 1/8th of recipe Points Plus per serving - 6 points+
Calories - 213, Total Fat - 4.8g, Carb. - 38.6g, Protein - 4g, Fiber - 2.4g
1 pound fresh strawberries, whole or large cut, stems removed ( or unsweetened, frozen, thawed for 15 minutes)
14 oz. fresh rhubarb, cut into one inch pieces ( or frozen, thawed for 15 minutes)
1/3 cup granulated sugar
3 TBS. cornstarch
1 1/3 cup all-purpose flour
3 TBS. granulated or raw sugar, divided
3/4 tsp. baking powder
1/4 tsp. baking soda
pinch of salt
3 TBS. unsalted butter, cold, cut into cubes
1/2 cup fat free sour cream
1/4 cup fat free milk
1. Preheat oven to 375 degrees F. Spray an 8" square baking dish with cooking spray.
2. In a large bowl, combine the strawberries, rhubarb, 1/3 cup sugar and cornstarch. Mix well. Spoon into prepared baking dish.
3. In large bowl of food processor, with dough blade attached, combine the flour, 2 TBS. sugar, baking powder, baking soda, and salt. Pulse once or twice to mix. Add in the butter and run until coarse crumbs form.
4. Add in the sour cream and then, with processor running, pour in milk through the spout on top, and process until dough just comes together.
5. Drop the dough, by tablespoonfuls, on top of the strawberry-rhubarb mixture evenly. Sprinkle with remaining 1 TBS. sugar.
6. Bake for 45 minutes, or until filling is bubbly and the top is golden brown. Cool for 20 minutes before serving, to allow the sauce to thicken up a bit.
I was surprised to find that yesterday, I was left at the end of the day with 6 points+ to use up. Trust me, that does not happen too often! So I was in luck, that this recipe made a dessert that came out to 6 points+ a serving! As one reviewer on the WW site said, this is like a strawberry-rhubarb pie...and she was right. The flavors are there!
This was my first time cooking/baking with rhubarb. I have eaten things with it before, sure, but never actually bought it at the store and cooked with it. I have been trying to expand my produce selections these days. It's all part of the new lifestyle change. I have been on a secret mission to make something with every single item available in my store in the produce section! Have you tried something "new to you" in the produce department of your store lately?