Strawberry Rhubarb and Black Cherry Cobbler

Happy birthday lil bro! Last night we celebrated my brother Matt’s 25th birthday at the cabin here in Crosslake, MN. He’s told me it’s turning into a habit that he celebrates every birthday while on vacation up north. But at least we celebrate in style! ;)

Matt’s birthday dinner of choice: Pan seared Walleye fillets with mushroom wild rice, and grilled veggies.
My dad and step-mom (middle) & Aunt and Uncle
Where it all began: my grandfather and his 2 brothers, with their sons
All the cousins! (not all, but some. There are many, many cousins!)
Birthday cake!
Me and the girls.
Matt doled out some after-dinner birthday shots ;)
I also decided to make a healthy dessert (alongside the Dairy Queen ice cream cake). My grandmother has a fresh rhubarb garden so I put some of her bounty to good use! I whipped up a strawberry, cherry and rhubarb cobbler that was to die for! Everybody loved it and I can say it’s sure to be repeated sometime. It was cut into and mostly devoured before I got a chance to snap a pic last night so I plated some up this morning for pictures. Not the best pics but you get the idea!
My dad and step-mom have this hanging above the sink in their kitchen. hehe. Only in the midwest folks!

Strawberry, Rhubarb & Cherry Cobbler

by Lindsay

Prep Time: 45 min

Cook Time: 40 min

Keywords: bake dessert party food vegetarian vegan soy-free

Ingredients

    For the filling:

    • 4 c. chopped rhubarb
    • 2 c. chopped strawberries
    • 1 c. pitted and chopped cherries
    • You can use whatever combinations of fruits you have on hand. Raspberries or blackberries would work well too.
    • 1/2 c. pure maple syrup
    • 1/2 c. brown sugar
    • 1/2 c. cornstarch
    • 1 1/2 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1 tbs. lemon juice

    For the topping:

    • 1/2 c. Earth Balance margarine (or butter if you prefer)
    • 1/2 c. brown sugar
    • 2/3 c. whole wheat flour
    • 1/2 tsp nutmeg
    • 1 tsp. cinnamon
    • 1/2 c. chopped walnuts
    • 1/4 c. sunflower seeds
    • 1 tsp. vanilla extract
    • pinch salt
    • Yield: This makes a large 9″ x 13″ pan of cobbler. You can half the recipe for a smaller portion.

    Instructions

    Wash, prep and chop fruits. Combine in large mixing bowl and add spices, sugar, cornstarch and lemon juice.

    Stir to combine and alowl to sit and marinate while you prepare the crumble topping.

    Combine cold margarine, brown sugar and whole wheat flour in a food processor. Blend until mixture is crumbled.

    **Essential that the margarine is cold. Do not remove from fridge and allow to thaw. If your mixture is not crumbling add more flour until crumbles appear.

    Add chopped nuts, spices and vanilla. Pulse to combine.

    Grease and flour a large 9″ x 13″ baking pan. Pour fruit mixture in and top with crumble topping. Sprinkle with additional sunflower seeds.

    Bake in 350 degree oven for about 35-40 minutes or until top is starting to brown and fruit is bubbling. Allow to cool and serve with your favorite ice cream or plain. Enjoy!

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