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May is officially the month for facing (and conquering) fears.
My month started with Blogher and a trip to Miami. I hear ya, “Miami, really? How can that possibly be fearful…relaxing on the beach?” Miami meant a convention with three hundred fellow bloggers. That’s enough people to send this introvert into full-time hibernation. I went, I socialized, I conquered! To celebrate the big fear-facing, conquering weekend, I dished-up Orange-Lavender Whole Wheat Scones.
Next week (I’m counting the days, hours, and minutes) I have a destiny with a plane.
I’m not inherently a fearful person. Really, I’m not. I like my quiet home (who doesn’t?), and stay far away from huge crowds and deep oceans, but I’m totally normal and pretty fearless, until “flying” is mentioned. Sweaty palms, excessive heart rhythms, continuously contemplating the best way to escape if something horrible happens…you get the picture.
Next week at noon I must face one of my greatest fears and willingly walk down the ramp (what are those walky things called?) and fly to Indianapolis to visit five of my dearest blog friends. A fear I’m planning to conquer, even if it means looking like I just finished running the marathon of a lifetime, with my sweaty forehead and fast-paced heart.
Since I’m already conquering my fears this month, I might as well get my conquering-on in the kitchen.
Rhubarb has been a big “no-no” for me. It’s silly, but I’ve always believed the tall slender veggie to be poisonous. Every spring I watch my Instagram and Facebook blow-up with posts and pictures of rhubarb jam, muffins, and pies. Clearly these people are not dying.
As it turns out rhubarb is not poisonous, just watch out for the leaves (which we don’t eat anyway). So, in honor of facing fears triumphantly this month, I bought a few pounds of the cane-looking veggie. Yes, it’s a veggie, not a fruit.
This recipe is now a favorite in our house. Made with the dreaded rhubarb and sweet strawberries, simmered with a small amount of orange-blossom honey and homemade vanilla extract. The biscuit-like cobbler topping is created by mixing a few simple ingredients: fresh whole wheat flour, butter, milk, and a leavening agent. Using my favorite cast iron skillet, this recipe is simmered down on the stove-top, and then baked into a warm, steamy cobbler and topped with homemade vanilla whipped cream. A warm, fear-conquering comfort food that’s perfect to serve for a hearty weekend breakfast or late night dessert.
Conquering never tasted so good. I dare you to try it.
Strawberry-Rhubarb Cobbler with Vanilla Whipped Cream
A warm, fear-conquering comfort food that’s perfect to serve for a hearty weekend breakfast or late night dessert.
- 3 cups strawberries hulled and halved
- 1 cup rhubarb chopped (remember no leaves)
- 1/4 cup honey
- 1 tsp pure vanilla extract
- 1/2 tsp arrowroot flour starch
- 1 cup heavy cream
- 2-3 TB honey or maple syrup, to taste
- 3/4 tsp pure vanilla extract
Preheat the oven to 400F.
While the fruit simmers, in a large bowl whisk together: flour, baking powder, baking soda, sucanat, and salt. Using your fingers or a pastry cutter (like this), cut in the butter until it resembles coarse crumbs. Add the milk and stir to combine. Set aside.
After 10 minutes of simmering add the arrowroot flour/starch to the fruit mixture. Stir to combine. Allow to cook for 2-3 minutes until slightly thickened. Add the vanilla extract. Remove the pan from heat.
Spoon the dough over the top of the fruit. Place in the oven for 15-20 minutes, covered, until the top is golden brown.
For the whipped cream: Use a stand-mixer with the whisk attachment (or a hand-mixer). In the bowl of the mixer add: heavy cream, vanilla, and honey or maple syrup. Turn on the mixture and whip on medium speed until "whipped" and thick.
Serve the cobbler warm, topped with homemade whipped cream.