Strawberry Rhubarb Cobbler and Celebrating Summer Solstice at Restoration Farm

I am a rhubarb neophyte. Despite the dozens of blog posts that sing the praise of rhubarb each spring, and those sexy cover stories in Gourmet magazine, I’d never tried it. My first experience actually came just this past April, where it was served as the garnish atop an odd luncheon tart at an industry function. At least I think that was rhubarb.

However, being a member of a CSA is all about new culinary journeys, and when the magenta green stalks were included in the first distribution at Restoration Farm this season, I was genuinely excited by the possibilities.

Back in my kitchen, I find there are many things to appreciate about rhubarb. It slices beautifully, and the crisp stalks pack a powerfully tart punch. Chopped rhubarb can be frozen and used in baked desserts, and it pairs particularly well with strawberries. So I dice up about a pound and place it in the freezer along with a quart of strawberries picked at Restoration Farm. I have learned that with proper planning, nothing will go to waste – and it never hurts to have some fresh-picked fruit ready to go in the freezer.

On the afternoon of Restoration Farm’s Summer Solstice Pot Luck Dinner in the field, I prepare a Strawberry Rhubarb Cobbler as my contribution to the meal. Preparing the cobbler with the frozen fruit is – dare I say it – easier than pie. The tart rhubarb and sweet strawberries combine into a glossy thick garnet-pink fruit filling that is blanketed with crumbly sweet biscuit dough.

Strawberry Rhubarb Cobbler

(Adapted from “From Asparagus to Zucchini – A Guide to Cooking Farm-Fresh Seasonal Produce," Madison Area CSA Coalition, 2004)

1 pound fresh or partially thawed chopped rhubarb
4 cups partially thawed strawberries (when freezing, I combined the berries with ½ cup of sugar, and reduced the amount of sugar below to ½ cup)
¾ to 1 cup of sugar
3 tablespoons of flour
1 tablespoon grated orange zest

Topping:
1 ¼ cups flour
2 tablespoons sugar
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
5 tablespoons cold butter, cut up
½ cup sour cream
3 tablespoons cream
Addition cream to brush biscuits

Preheat oven to 375 degrees. Combine first five ingredients in bowl and toss fruit occasionally while you prepare the topping. Whisk flour, sugar, baking powder, baking soda, and salt in another bowl. Cut butter into bits and work into flour mixture. Combine sour cream and cream in small bowl and stir into flour mixture until just combined. Turn dough onto floured surface and gently knead 4-6 times. Roll dough into ½ inch thickness and cut into rounds with 2 inch biscuit cutter. Pour fruit mixture into buttered 9 inch square pan and top with biscuits. Brush biscuits with cream and bake until golden and bubbly, about 50 minutes.

At Restoration Farm, members arrive to celebrate the dawn of summer and carry all manner of dishes into the field - exquisite salads made with Restoration Farm greens, family recipes like Pastitsio and Spinach Pie, roasted vegetables, pasta salad and our friend George’s Iowa City Coffee Cake. It is a luminous late spring afternoon buffeted by soft breezes and the sky dappled with white clouds.

Head Grower Dan Holmes is resolute that farm dinners must occur as close as possible to the change in season. Indeed, there is something rhythmic and magical dining in the field on a glorious evening, partaking in food that has been grown on the farm, and enjoying a community meal together.

It is simplicity to be savored. We explore the berry patches and check on the heirloom tomatoes readying in the field up the hill. Rhubarb and strawberries are some of the early jewels of the spring growing season. As the sun sets on our farm dinner, we are more than ready for the rewards of summer.

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