Strawberry 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 a real vice!

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

I have always been fascinated by the combination of strawberries and rhubarb, and I usually prepare it as a crumble, accompanied by custard or even chantilly. Today I bring you a similar recipe that varies in the topping. In this case and in this cobbler version, instead of a crispy crust ( crumble ), it is covered with a crust that resembles the texture of sponge cake with a slightly crispy surface.

It is a very quick dessert to prepare and to surprise someone with. Today I bring you a couple's version in the wonderful Le Creuset skillet , ideal to take from the oven to the table, as Valentine's Day is approaching and I know you are all crazy looking for recipes to surprise someone at that romantic dinner you have in mind.

INGREDIENTS: 2 people

Fruit filling:

150 gr strawberries in eighths

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

30 gr brown sugar

1 teaspoon cornstarch

Coverage:

50 gr flour

25 gr almond flour

25 gr cold butter

35 gr brown sugar

½ teaspoon vanilla essence

½ teaspoon baking powder

2 tablespoons cream

1 pinch salt

1 tablespoon sliced ​​almonds

ELABORATION:

1. Preheat the oven to 180ºC.

2. Add the chopped strawberries and rhubarb. Sprinkle with cornstarch and brown sugar. Stir carefully and pour into our 16cm Le Creuset skillet (perfect for two people!). Set aside.

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

4. Pour the dough onto a floured surface and roll it out to a thickness of approximately 1 cm. Then, using a ring of approximately 6 cm in diameter, cut out 5 circles and place them on top of the fruit.

5. Sprinkle with the almond flakes and bake for about 20 minutes or until the fruit is cooked (you will see a delicious syrup bubbling) and the dough is golden.

I'll tell you a few things... 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 the food processor.

I would also like to tell you that the dough is a bit sticky, so don't be discouraged, sprinkle a little more flour on it and that's it. It's really worth it.

I know you're thinking I've gone crazy and wondering where you're going to get the rhubarb from, but it's okay, you can replace that amount with strawberries or even with reineta apples, which also have that delicious acidic touch. I recommend, and I won't go on about it anymore because I know you're already holding your keys in your hand to run out and buy the ingredients, to accompany it with a delicious scoop of vanilla ice cream, the hot-cold combination, as you know, is incredible.

Oh, if you want to prepare a larger quantity, just multiply the quantities and use a larger skillet or a low oven-safe mould .