Gorgeous rosy rhubarb and fresh, Lepp Farm strawberries served in a rustic cast iron pan make a show-stopping springtime dessert. The biscuits soak up the lightly sweetened fruit juices, and while the drizzle of warm honey butter and whipped cream might seem extravagant, they perfectly finish this beautiful dish.
The sweetness from locally grown strawberries, picked in their prime, lends itself well to the tartness of the rhubarb. You can enjoy this recipe all year round by freezing your berries & rhubarb.
Strawberry Rhubarb Cobbler:
3 cups BC Strawberries (halved)
2 cups diced rhubarb (about 2 stalks)
½ cup Coconut Sugar (or brown sugar)
Zest of 1 lemon
2 tsp vanilla
1 pinch of sea salt
2 rounded Tbsp of flour
¼ cup honey
2 Tbsp salted butter, melted
2 cups all-purpose flour
1 ½ tsp baking powder
8 Tbsp cold salted butter cubed
¼ cup honey
½ cup buttermilk
Coarse sugar for sprinkling
Preheat the oven to 375 degrees F. Lightly rub a 10-12 inch cast iron skillet with a little softened butter.
In the skillet, combine the strawberries, rhubarb, coconut sugar, lemon zest, vanilla, flour (only 2 Tbsp) and a pinch of sea salt.
In a large bowl, sift the flour and baking powder together. Using a fork, pastry blender or your hands, add the cubes of butter into the mixture until coarse light crumbles remain. Stir in buttermilk and honey, mixing only until the mixture holds together. Do not overmix, you want there to be dry crumbly bits at the bottom of the bowl. Overmixing will make your biscuits tough instead of tender.
Shape the dough into rounds and place them directly on top of the cobbler. Brush the biscuits with a little bit of milk & coarse sugar.
Bake the cobbler & biscuits for 40 – 50 minutes. Check on them after 30 minutes, until biscuits are golden brown and the cobbler is bubbling throughout.
Meanwhile, stir together the honey and melted butter. To serve, drizzle the honey butter onto the biscuits, serve with whipped cream or vanilla ice cream.