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A mojito-inspired dessert recipe for summer, strawberry-rhubarb mint cobbler, from www.purewow.com (photo courtesy of www.sweetrevenge.com):
Strawberry-rhubarb filling:
1 1/2 lb rhubarb, sliced crosswise (about 6 cups)
1 1/2 lb strawberries, hulled and quartered (about 5 cups)
1 1/2 cups sugar
Zest and juice of 2 limes
1/4 cup all-purpose flour
1/4 cup fresh mint, thinly sliced
Biscuits:
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
Zest of 1 lime
4 tablespoons cold unsalted butter, cut into small pieces
1 cup low-fat buttermilk
Turbinado sugar
1. Preheat oven to 350. Make the filling: In a large saucepan, combine the rhubarb with half of the strawberries, the sugar, lime zest and lime juice. Cook over low heat, stirring frequently, until the sugar dissolves and the rhubarb and strawberries begin juicing, about 3 minutes. Increase the heat to medium and continue to cook, stirring, until the liquid comes to a boil, about 4 minutes. Add the flour and stir constantly until the mixture thickens, about 2 minutes. Remove from heat and add the remaining strawberries and the mint. Pour the mixture into a 9-inch cake pan.
2. Make the biscuits: In a large bowl, whisk the flour with the baking powder, salt and lime zest. Add the butter and blend it in by hand until the butter is roughly the size of peas. Using a spatula, add the buttermilk until the dough comes together.
3. Scoop evenly-sized mounds of the dough over the filling, spacing them about 1/4 inch apart. Sprinkle the top of the biscuits with turbinado sugar. Bake until the biscuits are golden brown on top and the fruit is bubbling, about 30 minutes. Let cool slightly before serving.
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