Strawberry and Rhubarb Cobbler for Two

When a dessert has a strawberry heart and a cake-like topping but with a crunchy touch, it stops being a dessert and becomes an authentic indulgence!

Loreto, food writer of the blog Sabores de Colores, knows this well, and that's why she brings us this recipe, knowing it will also catch the attention of those who want to surprise their partner on Valentine's Day.

The combination of strawberries and rhubarb has always thrilled me; I usually make it as a crumble, accompanied by custard or even whipped cream. Today I bring you a similar recipe that varies the topping. In this case and in this cobbler version, unlike a crunchy dough (crumble), it is covered by a dough that resembles the texture of sponge cake with a slightly crunchy surface.

It's a very quick dessert to prepare that will surprise. Today I present it in a couples' version in the wonderful Le Creuset skillet, ideal for taking from the oven to the table, since Valentine's Day is approaching and I know you're going crazy looking for recipes to impress at that romantic dinner you have in mind.

INGREDIENTS: 2 people

Fruit filling:

150 gr strawberries, quartered

100 gr fresh rhubarb or rhubarb in syrup, in pieces the size of the strawberries

30 gr brown sugar

1 teaspoon cornstarch

Topping:

50 gr flour

25 gr almond flour

25 gr cold butter

35 gr brown sugar

½ teaspoon vanilla extract

½ teaspoon baking powder

2 tablespoons cream

1 pinch salt

1 tablespoon sliced almond

METHOD:

1. Preheat the oven to 180ºC.

2. Place the strawberries and rhubarb, both chopped. Sprinkle with the cornstarch and brown sugar. Stir gently and pour into our Le Creuset 16 cm skillet. (Ideal for two people!). Set aside.

3. In a food processor place the flour, almond flour, butter in pieces, brown sugar, vanilla extract, salt and baking powder. Turn on the processor and when you achieve a sandy texture stop. Then add the tablespoons of cream and pulse again until you obtain an integrated dough.

4. Turn the dough out onto a floured surface and roll it out to a thickness of approx. 1 cm. Then, using a ring about 6 cm in diameter, cut out 5 circles and arrange them over the fruit.

5. Sprinkle with the sliced almonds and bake about 20 minutes or until the fruit is cooked (you'll see an appetizing syrup bubbling) and the dough is golden.

A few tips… if you don't have a food processor at home to make the dough that covers the fruit you can do it by hand or with the paddle attachment on a stand mixer.

Also note that the dough is somewhat sticky; don't be discouraged—dust a little more flour over it and you're done. It's really worth it.

I know you might be thinking I've gone mad and wondering where you'll find rhubarb, but it's okay—you can replace that amount with strawberries or even with reinette apple which also has that delicious tangy touch. I recommend, and I won't go on since I know you're already with the keys in your hand ready to run out to buy the ingredients, serving it with a delicious scoop of vanilla ice cream; you know the hot-cold combination is incredible.

Ah! If you want to prepare a larger quantity, just multiply the amounts and use a larger skillet or a shallow ovenproof dish.