Mpls.St.Paul Magazine Food + DiningMpls.St.Paul Magazine Shopping + StyleMpls.St.Paul Magazine Arts + EntertainmentMpls.St.Paul Magazine Parties and Party PicsMpls.St.Paul Magazine Travel + VisitorsMpls.St.Paul Magazine HomesMpls.St.Paul Magazine HealthMpls.St.Paul Magazine FamilyMpls.St.Paul Magazine Weddings
Food + Dining
Recipes

Search more than 300 recipes from Andrew Zimmern, plus local celebrities, chefs, and restaurants.



» E-NEWSLETTER

Twice a month, get sneak previews of the TC's newest restaurants, delicious recipes, cookbook reviews, and inside news on the local dining scene.

SIGN UP NOW»


Birchwood Cafe's Strawberry Rhubarb Cobbler


With summer waning, this fresh-fruit cobbler from the Birchwood Cafe gives seasonal strawberries and rhubarb a last chance to shine before the chill sets in. Make the most out of this comfort-food classic by serving it warm, topped with fresh whipped cream.

Filling:
3 pints strawberries, quartered
2-1/4 lb. rhubarb, cut into half-inch pieces
3/4 c. sugar
3 T. cornstarch
1/2 t. cinnamon
pinch of nutmeg
Topping:
1-1/2 c. flour
1/2 c. yellow stone-ground cornmeal
1/2 c. sugar
1 T. baking powder
1/4 t. salt
6 T. cold, unsalted butter, cut into pieces
3/4 c. heavy cream

Toss fruit into cornstarch, cinnamon, sugar, and nutmeg. Pour into a 9-x-13-inch pan. Bake at 400 degrees for 50 to 60 minutes, until fruit is bubbly around the edges and juices are thickened and clear. For topping, combine dry ingredients. Add butter and cut in until mixture has the consistency of coarse sand. Gradually add cream until dough pulls together. Break off pieces and spread evenly over fruit. Return to oven and bake for 25 to 30 minutes until golden brown. Top with whipped cream. Serves 10.


mspmag.com | Mpls.St.Paul Magazine © 2010 MSP Communications, Inc. All rights reserved