Photography by Jodi Pudge
Food Styling by Ian Muggridge
Prop Styling by Lara McGraw
FOOD
Strawberry Rhubarb Cobbler
Whip up the remaining cream in the carton and serve with a slice of cobbler
Ingredients (serves 6)
| 2-1/2 | cups chopped fresh rhubarb |
| 2-1/2 | cups sliced fresh strawberries |
| 1 | lemon, zested |
| 1 | tbsp fresh lemon juice |
| 1/2 | cup granulated sugar |
| 2 | tbsp cornstarch |
| 1 | cup Bisquick |
| pinch | salt |
| 1/2 | cup plain yogurt |
| 1/4 | cup canola oil |
| 2 | tbsp 35% cream |
| 2 | tbsp raw sugar |
Instructions
- Preheat oven to 350 F. In a bowl, combine fruit, lemon zest and juice. Mix in sugar and cornstarch.
- In another bowl, combine Bisquick, salt, yogurt and oil.
- Place a 10-inch pie plate on a sheet pan, fill with fruit and top with biscuit mix. Leave about 1-inch around edge for topping to expand. Brush top with cream, sprinkle with raw sugar.
- Bake for 30 minutes, turn 180 degrees and bake for 20 minutes more.
Nutritional information
Nutrients per serving: 313 calories, 15 g fat, 4 g protein, 46 g carbs, 3 g fibre. Excellent source of vitamin C.
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