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Cobble together rhubarb, strawberries and ginger

Recipe: Fresh fruits in a delicious spring dessert or brunch dish

Cobbler on a yellow plate with a spoon
A fruit cobbler makes a fresh addition to brunch; add ice cream for serving as
dessert. (Photos: Kathy Morrison)

Strawberries, rhubarb and raspberries
Trio of red: Strawberries, rhubarb and raspberries blend
well in the cobbler.

Spring's fresh fruit parade has begun, and right up front are strawberries and rhubarb, very different yet so complementary.  This easy (and not-too-sweet) cobbler features them beautifully, and the little biscuits, accented with bits of candied ginger, make the perfect topping.

The biscuits can be made with all-purpose flour, spelt flour, or a combination. Spelt is my new ingredient to play with, so my biscuits included 1/3 cup spelt.  Like anything baked with whole-wheat flour, they will be a little denser than ones made with white flour. The ginger bits I used come premade from a spice company, eliminating the sticky chopping, but use what's available.

The amounts of fruit here are flexible, depending on the size or shape of your baking dish. I used a 9-by-9-inch glass dish, and wound up adding a few more strawberries after the amounts listed below.

Inspired by the original , I also tossed some raspberries in with the other fruit, but they're not required. They do, however, mask some of the color of the cooked strawberries, which are not as bright as uncooked ones. The liquid in the dish might seem to be too much and too thin, but it is ideal for balancing the starchiness of the biscuits.

Enjoy as is or with some ice cream on the side.

Candied ginger in a tablespoons
Candied-ginger bits this size work in the cobbler

Strawberry-rhubarb cobbler with ginger biscuits

Serves 4-6


4 stalks rhubarb, trimmed and cut into 3/4-inch chunks

2 cups (or more) hulled and halved strawberries

1/2 cup fresh or frozen raspberries (optional)

2 to 3 tablespoons maple syrup, honey or agave nectar (or a combination)

1 teaspoon vanilla extract, divided

Biscuit topping:

1-1/2 cups unbleached all-purpose flour, spelt flour or a combination

2 tablespoons granulated sugar or coconut sugar

1-1/2 teaspoons baking powder

Biscuits on fruit
Cobblers leave some fruit exposed. Brush the biscuits with a
little milk.

1/4 teaspoon baking soda

1/4 teaspoon sea salt

3 tablespoons diced candied ginger or premade ginger bits

2 tablespoons coconut oil (solid) or margarine

1/2 cup oat milk, nut milk or dairy milk, plus more for brushing


Preheat oven to 350 degrees.  Put all the fruit in the chosen baking dish. Sprinkle the maple syrup and 1/2 teaspoon vanilla over the fruit, stir well and even out the fruit in the dish.

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the solid coconut oil or margarine, rubbing it into the flour mixture with your hands, a fork or a small spatula. The coconut oil pieces should be no larger than peas.

Stir in the candied-ginger pieces.

Stir in the milk and the remaining 1/2 teaspoon of vanilla just until flour mixture is moistened.

Baked cobbler with serving spoon
Bright red fruit sauce is a feature of this cobbler.

Scoop out a rounded mound of dough with a tablespoon, shape and flatten it slightly, and place on top of the fruit. Repeat until all the dough is used, leaving some of the fruit exposed. Brush the tops of the biscuits with a little more milk.

Bake in the middle of the oven for 40 to 45 minutes, until the fruit is bubbling all over and the biscuits are golden brown. Remove from oven and allow to cool 10 minutes before serving.


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Dig In: Garden Checklist

For week of Dec. 10:

Take advantage of these dry but crisp conditions. It’s time to get out the rake!

* Rake leaves away from storm drains and keep gutters clear.

* Fallen leaves can be used for mulch and compost. Chop up large leaves with a couple of passes with a lawn mower.

* Prune non-flowering trees and shrubs while they’re dormant. Without their foliage, trees are easier to prune.

* Rake and remove dead leaves and stems from dormant perennials.

* Make sure to take frost precautions with new transplants and sensitive plants. Mulch, water and cover tender plants in the late afternoon to retain warmth.

* Succulent plants are at particular risk if temperatures drop below freezing. Don’t water succulents before frost; cover instead. Use cloth sheets, not plastic. Make sure to remove coverings during the day.

* Clean and sharpen garden tools before storing for the winter.

* Brighten the holidays with winter bloomers such as poinsettias, amaryllis, calendulas, Iceland poppies, pansies and primroses.

* Keep poinsettias in a sunny, warm location. Water thoroughly. After the holidays, feed your plants monthly so they'll bloom again next December.

* Just because it rained doesn't mean every plant got watered. Give a drink to plants that the rain didn't reach, such as under eaves or under evergreen trees. Also, well-watered plants hold up better to frost than thirsty plants.

* Plant garlic (December's the last chance -- the ground is getting cold!) and onions for harvest in summer.

* Bare-root season begins. Plant bare-root berries, kiwifruit, grapes, artichokes, horseradish and rhubarb. Beware of soggy soil. It can rot bare-root plants.

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