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Lemony Strawberry-Rhubarb Cobbler Recipe

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Lemony Strawberry-Rhubarb Cobbler
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Ingredients
17
Count
Nutrition
733
Calories
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Ingredients:

Directions:

  1. Prep the slow cooker and make the filling Soften 1 tablespoon of butter, and use it to grease the entire inside of the slow cooker crock. Place the lemon peel and peppercorns in a cheesecloth bag and tie with kitchen string. Add this bag plus the remaining butter (cut into eight pieces) and other filling ingredients to the slow cooker, and gently mix with a wooden spoon. Cover and cook on low until the fruit is softened, about 4 hours (there will still be some liquid).
  2. Make the drop biscuit topping About 45 minutes before the fruit is finished, heat the oven to 400°F, and line a baking or cookie sheet with parchment paper. Whisk together the dry drop biscuit ingredients (with the exception of 1 teaspoon of the sugar) and the lemon zest in a medium-size bowl. Gently stir in 1 cup plus 1 tablespoon of the heavy cream. Use your hands to form a soft, relatively smooth dough, taking care not to overmix. Divide the dough into six balls and place on the lined baking sheet. Flatten each one to the thickness of about 1/2 inch. Then pour the remaining tablespoon of cream into a small bowl and put the remaining 1 teaspoon of sugar into another small bowl. Using a pastry brush, brush each biscuit with the cream, then sprinkle with the sugar. Bake until slightly golden and cooked through (when tested with a fork, it should come out clean), 20 to 25 minutes. Set the biscuits aside.
  3. Reduce the sauce Once the fruit is cooked through, carefully remove the sachet. Place a large strainer over a medium to large, heavy saucepan, then—using oven mitts—pour the fruit mixture into the strainer. Set the fruit (in the strainer) aside. Boil the liquid over high heat until reduced to 3 to 31/2 cups, about 20 minutes. Add the fruit to the pot with the thickened liquid, and mix.
  4. Serve the cobbler Use a ladle to divide the fruit mixture among six bowls; top each portion with a biscuit and a scoop of vanilla ice cream, if desired.
  5. Spotlight on: Rhubarb Rhubarb resembles red celery and in its raw state is very tart. A member of the buckwheat family, it needs to be washed and then cooked with sweetener to make it palatable. Look for bright, crisp stalks and fresh-looking leaves, but always remove the latter, since they can be toxic. Store rhubarb for up to 3 days in the fridge.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 733.34 Kcal (3070 kJ)
Calories from fat 106.67 Kcal
% Daily Value*
Total Fat 11.85g 18%
Cholesterol 32.29mg 11%
Sodium 400.29mg 17%
Potassium 932.74mg 20%
Total Carbs 154.68g 52%
Sugars 100.89g 404%
Dietary Fiber 8.56g 34%
Protein 8.12g 16%
Vitamin C 192.4mg 321%
Vitamin A 0.1mg 4%
Iron 0.6mg 3%
Calcium 206.3mg 21%
Amount Per 100 g
Calories 135.56 Kcal (568 kJ)
Calories from fat 19.72 Kcal
% Daily Value*
Total Fat 2.19g 18%
Cholesterol 5.97mg 11%
Sodium 74mg 17%
Potassium 172.43mg 20%
Total Carbs 28.59g 52%
Sugars 18.65g 404%
Dietary Fiber 1.58g 34%
Protein 1.5g 16%
Vitamin C 35.6mg 321%
Iron 0.1mg 3%
Calcium 38.1mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.9
    Points
  • 20
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sugar

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