Strawberries and Rhubarb: The Taste of Spring in a Bowl

If you're hungry for some strawberry-ruhbarb desserts, give my light and succulent fool recipe or strawberry-rhubarb cobbler a try.

The fool is posted on the National Public Radio website; click here. You can also check out my recent interview with Weekend All Things Considered host Jacki Lyden. We talked about the history of these old-fashioned concoctions and made the fool pictured. Jacki thought it was yummy! (And so did I.)

Or, if you are a cobbler fan, be sure to try the recipe below. It's mellowed with a biscuit crust and bursting with flavor--the berries lend a sweet, fruity taste and the rhubarb adds a welcome tang. The recipe is easy to make and guaranteed to be a hit.

The recipe calls for a casserole that can go from stove-top to oven, but if you don't have one, ready the cobbler filling in a large, non-reactive saucepan. Then transfer it to an oven-proof casserole or an extra-large and deep pie plate.

Strawberry Rhubarb Cobbler

Generous 3/4 cup sugar, plus more to taste
2 1/2 tablespoons cornstarch
6 tablespoons cranberry juice cocktail, or orange juice
3 cups 3/4-inch pieces fresh rhubarb
1 3/4 cups halved fresh strawberries
Dough
1 1/4 cups all-purpose white flour
2 1/2 tablespoons granulated sugar, divided
1/2 teaspoon baking powder
Scant 1/2 teaspoon salt
2 1/2 tablespoons cold butter, cut into bits
1 1/2 tablespoons corn oil or canola oil
5 tablespoons milk, plus more if needed

Preheat oven to 375 degrees F.

For filling: In a non-reactive 3-quart or larger stove-top and oven-proof casserole thoroughly stir together 3/4 cup sugar and cornstarch. Slowly stir in cranberry juice until well blended and smooth. Add rhubarb; cook over medium-high heat, stirring, just until liquid is thickened slightly and clear. Remove from heat; stir in strawberries. Taste and add more sugar, if desired.

For dough: In a medium-sized bowl, thoroughly stir together flour, 1 1/2 tablespoons sugar, baking powder and salt. Add butter and oil. Using a pastry blender, forks, or fingertips, cut in fat until mixture resembles coarse meal. Add milk to mixture, tossing with a fork just until evenly incorporated; if it seems dry, add a teaspoon or two extra milk. If mixture seems wet, let it stand 5 minutes to reduce stickiness.

Gently press dough together into a ball. Then press out into a flat 5-inch disc on a sheet of wax paper. Dust dough top with flour. Top with another sheet of paper. Press or roll out into a round slightly small than the diameter of the casserole used. Peel off one sheet of paper. Center dough, dough-side down, over fruit mixture. Peel off and discard second sheet. Make several decorative slashes radiating from center of dough top. Sprinkle reserved 1 tablespoon sugar over top.

Bake in middle third of oven for 35 to 45 minutes or until top is nicely browned and a toothpick inserted in center top comes out clean. Let cool at least 15 minutes before serving. Garnish with ice cream or whipped cream, if desired.

The cobbler will keep, refrigerated, for up to 3 days. Serve at room temperature or reheated to warm in a low oven.

Makes about 6 servings.