Strawberry-Rhubarb Cobbler With Honey (Recipe)

Strawberry-Rhubarb Cobbler With Honey

1 lb. strawberries, hulled and cut into 1 -inch pieces (about 21 cups)

3 lb. fresh or thawed frozen rhubarb, cut into 1 –inch pieces (about 21 cups)

1 large lemon, finely grated to yield 1 tsp. zest and squeezed to yield 2 tbs. juice

3 cup mild honey (like clover)

2 tbs. instant tapioca

1 tbs. cornstarch

1 tbs. finely chopped fresh basil

1 tsp. k Position a rack in the center of the oven and heat the oven to 375°F. Make the filling

In a large bowl, thoroughly mix all of the filling ingredients; set aside. Make the topping

In another large bowl, sift together the flour, sugar, baking powder, and salt. Using your fingers, work the cold butter into the flour until the mixture resembles coarse meal. Add 2/3 cup of the cream and mix the dough with your fingers until it just comes together (if the dough seems dry, add an additional tablespoon of cream). On a well-floured surface, roll the dough out to a 14x18-inch rectangle that’s 1/₈ inch thick. Using a 13 -inch round cutter, cut the dough into approximately 50 rounds, pushing the cutter down and pulling it up without twisting it as you cut each round . other salt.


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