Dana Slatkin

Strawberry-Rhubarb Cobbler

Strawberry-Rhubarb Cobbler

Strawberry-Rhubarb Cobbler

This week, I brought home some gorgeous rhubarb stalks from the Beverly Hills Farmers Market. They must have been a foot and a half long each, crimson red with streaks of jade green. Since they won’t be on the stands much longer (here in California, rhubarb season runs from late April until the end of September), I couldn’t resist. This recipe from my book, Summertime Anytime: Recipes from Shutters On The Beach (Clarkson Potter, May 2008), came to mind immediately as a perfect dessert for a Labor Day gathering.

My ideal cobbler combines a juicy, bubbly, not-too-sweet filling with a crunchy, golden streusel. And this one hits the right notes every time. But once I had already chopped up the rhubarb, I discovered there was no all-purpose flour in the house, having cleaned out the cupboard at the beginning of summer so the ants wouldn’t come marching. So I combined some whole-wheat flour and brown rice flour and hoped for the best. The result? The topping came out even more crisp and delectible; in fact, next time I will make extra so that there is more to go around.

Chopping the rhubarb diagonally will eliminate any stringiness, and I recommend 1/2-inch pieces so that the rhubarb doesn’t turn to mush in the oven. If you prefer, red raspberries work beautifully in place of the strawberries. You can assemble this recipe the night before or in the morning, refrigerate it, and then bake it just before serving.

To all of you who labor inside, outside or far from home, Happy Labor Day!

Too hot to cook? Try my light and refreshing Yogurt Mousse with Honey-Poached Apricots.

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