Strawberry Rhubarb Cobbler

Delicious served with a drizzle of Cedar Summit cream or a scoop of Izzy’s ice cream. Birchwood uses fresh fruit when in season; strawberries from Footjoy Farm or Southeast Minnesota Food Network; rhubarb from Riverbend Farm.  The cornmeal is sourced  from Whole Grain Milling in Welcome, Minnesota; and the unsalted butter is from Hope Creamery.
Serve 8-10

Filling:

3 pints strawberries, quartered
2-1/4 lb. rhubarb, cut into 1/2" pieces
3 tablespoons cornstarch
1-1 1/2 cups sugar
1/2 teaspoon cinnamon
1 big pinch nutmeg

Toss fruit into cornstarch, sugar, cinnamon and nutmeg. Pour into 9” x 13” greased pan. Bake at 400°F for 50 to 60 minutes, or until fruit is bubbly around the edges and juices are thickened and clear. Prepare topping while fruit is baking.

Topping:

1-1/2 c. flour
1/2 cup yellow ground cornmeal
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons cold, unsalted butter, cut in pieces
3/4 cup heavy cream

Combine dry ingredients. Add butter and cut in until the mixture has the consistency of coarse sand. Gradually add cream until dough pulls together. Break off pieces and spread evenly over fruit. Return to oven and bake for 25 to 30 minutes until golden brown.