RECIPES
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RECIPES |
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Sparkling Strawberry Rhubarb Cobbler
Pair with a delicious Deaver Vineyards Raspberry Sparkling Wine (Available ONLINE)
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The Deaver family has been part of the Amador County community since the Gold Rush era of the 1850's. In addition to the ranch and vineyards, there have always been vegetable gardens to provide fresh produce for the table and wonderful ingredients for favored recipes. The matriarch of the current Deaver generations, Mrs. Bobbie Deaver -- Nana to family and close friends -- always enjoys the first produce of the spring fresh out of her garden. Spring is here and the rhubarb is sprouting in her garden. This recipe made from fresh rhubarb, is one of our favorites. The sour cream adds a nice touch to the flavor of the biscuit. This recipe is the prefect way to celebrate the season on the back porch after dinner. |
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Ingredients: Method: Preheat oven to 375 degrees F. Coat an 8-inch square pan with cooking spray. In large bowl, combine strawberries, rhubarb, sugar, cornstarch, and Deaver Vineyards Raspberry Sparkling Wine. Mix well and spoon into bottom of prepared pan. To prepare dough, in a large bowl or food processor, combine flour, 2 tablespoons sugar, baking powder, and baking soda. Add margarine and mix with your fingers or pulse in food processor until mixture resembles coarse bread crumbs. Add sour cream and milk and mix until dough comes together. Transfer dough to a lightly floured surface and knead 5-6 times, until blended. Divide dough into 8 equal pieces and roll each piece into a ball. Place balls onto top of strawberry-rhubarb mixture and gently press down to flatten. Brush the surface of dough with egg and sprinkle remaining sugar over top. Bake until strawberry filling is bubbly and dough is golden brown, 45 minutes. Cool 15 minutes before serving. Serve with a glass of Deaver Vineyards Raspberry flavored California Sparkling Wine (Available online here) Serves 8 Tested and contributed by Kristi Santens
2 cups fresh strawberries or 16 oz unsweetened frozen strawberries (thawed)
1-1/2 cups fresh rhubarb, cut into 1-inch pieces
1/3 cup sugar
2 tablespoons cornstarch
1/4 cup Deaver Vineyards Raspberry Sparkling Wine
1-1/3 cups flour
3 tablespoons sugar, divided
3/4 teaspoon baking powder
1/4 teaspoon baking soda
4 tablespoons margarine, cut into small pieces
1/2 cup sour cream
1/4 cup milk
1 egg, lightly beaten