Yes, you read correctly. Vinegar in a dessert is not a usual notion-but bear with me, it works!
This time of year, strawberry and rhubarb are in season at the farmers markets. Particularly at the Virginia markets, strawberries and abundant. Rhubarb is ramping up, and should be plentiful in the next several weeks.
If you have never eaten rhubarb, you are missing something delicious! While the leaves are poisonous, the rhubarb stalk is not. The stalks can be green, to pink, to crimson. Despite the color, they all taste the same. The taste is tart, which is the perfect foil for a sweet dessert. Rhubarb is also wonderful in savory dishes, such as this Pork with a Rhubarb Chutney from Rachel Ray. I’ve made this and it is wonderful as well as easy. You can also make a chutney is a matter of minutes and serve it warm over vanilla ice cream. This is one versatile vegetable.
So, on to the balsamic vinegar. Balsamic and strawberries are a match made in heaven. The vinegar draws the juices out of the strawberry (maceration), making a delicious sweet and savory liquid. Combined with the rhubarb, you get a cobbler filling which hits the tongue on multiple locations, giving the dish depth of flavor.
Best of all, this is so easy!
Balsamic Strawberry and Rhubarb Cobbler
- 2 cups sliced strawberries
- 2 cups diced (1 inch thick) rhubarb
- 1 cup sugar
- 1 Tablespoon balsamic vinegar
- 2 Tablespoons corn starch (optional)
- 1 cup All Purpose flour
- 4 Tablespoons butter, chilled
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 Tablespoons sugar
- 1/4 cup milk
- 1 large egg
Preheat oven to 350 degrees.
Mix strawberries and rhubarb in a bowl. Add 1 cup of sugar and stir to coat. Allow mixture to sit for 10 minutes and macerate. Add balsamic vinegar and stir. Continue macerating for an additional 10 minutes. At this point, you can stir in the corn starch if you want a thicker filling.
In a food processor add flour, baking powder, salt, sugar and butter. Blend for 20 seconds.
Pour milk into a bowl, and add egg. Whisk egg thoroughly. Turn food processor on and slowly pour milk and egg into the top. The batter should come together by the time you are done pouring.
Pour the filling into a baking dish. Spoon the batter over the top. Place on center rack of the oven, and bake for 35-40 minutes, or until the top is light golden brown.
Allow the mixture to cool for at least 10 minutes. Serve warm or at room temperature with a dollop of fresh whipped cream or vanilla ice cream.