BmoreMedia is on break for July 4

BmoreMedia is taking a break for the July 4 holiday and will publish our next issue July 16.

In the meantime, we've featured two summer dessert recipes from local chefs to whet your appetite. Plan to make either of them during the break? Let us know how the dish turned out at [email protected].

Strawberry-Rhubarb Cobbler
From B&O American Brasserie Executive Chef Brad Willits

Serves 4

Ingredients
2 pounds ripe strawberries, hulled and sliced
2 stalks rhubarb, cleaned and diced
3 lemons, juiced and zested
2 cups white sugar
4 tbsp. corn starch
 
Crumble Topping
1 cup all-purpose flour
¾ cup brown sugar
¾ cup rolled oats
1 tsp. ground cinnamon
4 oz. cold butter, cut into pea-sized pieces

Combine 1 cup flour, 3/4 cup brown sugar, oatmeal and cinnamon in the bowl of a food processor, and pulse until blended.
With the food processor running, add cold butter a few pieces at a time. Pulse until the butter is incorporated and looks like coarse meal.
 
In a large bowl, combine all cobbler ingredients. Cover and allow to rest and macerate for at least 2 hours, refrigerated.  Preheat oven to 475 degrees. Fill service dish ¾ full with the cobbler mixture. Place in the oven and cook until mixture is hot and bubbling. Carefully, remove and top with crumble topping.  Place again in oven until topping is golden brown. Serve hot with a scoop of vanilla ice cream.