Ingredients:
4 cups fresh rhubarb, sliced ( or frozen, slightly thawed)
2 cups strawberries, hulled and sliced
1/3 cup sugar
1/4 cup candied ginger in syrup, drained ( reserve syrup)
1 tablespoon flour
1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1 pinch salt
1/4 cup butter, cold and cut into pieces
3/4 cup sour cream
1 tablespoon sugar
1/3 cup whipping cream
2/3 cup sour cream
2 tablespoons ginger syrup ( reserved form candied ginger)
Directions:
Fruit Layer: Combine rhubarb, strawberries, sugar, ginger and flour and pour into a 8×8 inch baking square.
Topping: In a large bowl combine flour, sugar, baking powder, and salt.Cut in butter with a pastry cutter, or 2 knifes, until mixture resembles fine crumbs. Fold in sour cream until well mixed.
Drop dough in 6 spoonfuls over fruit–it will not cover fruit entirely.Sprinkle with second amount of sugar.Bake for 30-40 minutes at 375 degrees, or until topping begins to turn golden.
Serve warm with Ginger Creme Fraiche.
Ginger Creme Fraiche: Pour whipping cream into a chilled bowl and beat with an electric mixer until soft peaks begin to form. FOld in sour cream and ginger syrup and mix well. Refrigerate until ready to serve.
To Freeze: After cobbler has cooled, wrap with tinfoil, label and freeze for up to 2 months. Ginger Creme Fraiche may be frozen in a freezer container or made fresh at serving time.
To serve: Thaw both in fridge overnight. If desired warm Creme Fraiche before serving.
Servings: 8-10
Time preparation: 25 min.
Time total: 70 min.