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Rhubarb Strawberry Cobbler with Candied Ginger


Rhubarb Strawberry Cobbler with Candied Ginger Recipe

Ingredients:
  • 4 cups (about 1 lb [500 g]) sliced fresh rhubarb or frozen rhubarb, partially thawed and patted dry (1 L)
  • 2 cups (500 ml) hulled sliced strawberries 
  • ¼ cup (50 ml) granulated sugar 
  • ¼ cup (50 ml) finely chopped candied ginger in syrup, drained (reserve syrup for crème fraîche)
  • 1 tbsp (15 ml) all-purpose flour 
  • 1 cup (250 ml) all-purpose flour 
  • 3 tbsp (45 ml) granulated sugar 
  • 2 tsp (10 ml) baking powder 
  • Pinch salt 
  • ¼ cup (50 ml) cold butter, cut into pieces 
  • ¾ cup (175 ml) sour cream 
  • 1/3 cup (75 ml) whipping (35%) cream 
  • 2/3 cup (150 ml) sour cream 
  • 2 tbsp (25 ml) ginger syrup (reserved from candied ginger) 
  • 8-inch (2L) square baking dish
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 432kcal (22%)
Total Fat 24g (37%)
Saturated Fat 14g (71%)
Cholesterol 67mg (22%)
Total Carbohydrate 53g
Dietary Fiber 3g
Sugars 27g
Protein 5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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