The cornmeal biscuit topping adds some crunch to the winning combination of fresh strawberries and rhubarb.
Recipe information
Yield
Serves 6
Ingredients
Filling
1/2 cup sugar
2 tablespoons all purpose flour
1/8 teaspoon ground cloves
2 12-ounce baskets strawberries, hulled, halved
1 1/2 cups 1/2-inch-thick slices fresh or frozen rhubarb
Topping
1 cup all purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
Pinch of salt
3 tablespoons chilled unsalted butter, diced
1/2 cup low-fat buttermilk
Preparation
For Filling:
Step 1
Preheat oven to 400°F. Mix sugar, flour and cloves in large bowl. Add strawberries and rhubarb and toss to coat with sugar mixture. Transfer filling to 10-inch-diameter glass pie dish.
For Topping:
Step 2
Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form (do not overmix). Spoon topping evenly over filling.
Step 3
Bake until topping is golden brown and filling is tender, about 25 minutes. Serve warm or at room temperature.
Nutrition Per Serving
Per Serving: calories
304; total fat
7 g; saturated fat
4 g; cholesterol
16 mg
#### Nutritional analysis provided by Bon Appétit
