Rhubarb Strawberry Cobbler with Candied Ginger

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You can omit the ginger from this old-fashioned dessert if you prefer, but it goes beautifully with the rhubarb and adds a flavor boost to the Crème Fraîche.

NotesKitchen Wisdom:

In its native France, Crème Fraîche was traditionally made by letting unpasteurized cream stand until it developed a slightly sour flavor. My method of making it is quicker – and safer – and the slightly tart flavor goes well with all kinds of desserts.

Look for candied ginger in the jams and jellies section of your supermarket or in your local bulk food store. Try it finely chopped over fresh cantaloupe or stirred into a fruit salad.

Freezer Tip:

Nothing tastes sweeter in mid-winter than the delectable flavor of “fresh” strawberries and rhubarb from your freezer. Fruit freezes well and keeps for up to 1 year.


Cooking Methodbaking



Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionFamily Get-together

Recipe Coursedessert

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentbaking/gratin dish, food processor

Moodblue, stressed

Taste and Texturefruity, sweet, tangy

Type of Dishdessert


  • 4 cups (about 1 lb [500 g]) sliced fresh rhubarb or frozen rhubarb, partially thawed and patted dry (1 L)
  • 2 cups (500 ml) hulled sliced strawberries 
  • ¼ cup (50 ml) granulated sugar 
  • ¼ cup (50 ml) finely chopped candied ginger in syrup, drained (reserve syrup for crème fraîche)
  • 1 tbsp (15 ml) all-purpose flour 
  • 1 cup (250 ml) all-purpose flour 
  • 3 tbsp (45 ml) granulated sugar 
  • 2 tsp (10 ml) baking powder 
  • Pinch salt 
  • ¼ cup (50 ml) cold butter, cut into pieces 
  • ¾ cup (175 ml) sour cream 
  • 1/3 cup (75 ml) whipping (35%) cream 
  • 2/3 cup (150 ml) sour cream 
  • 2 tbsp (25 ml) ginger syrup (reserved from candied ginger) 
  • 8-inch (2L) square baking dish


  1. Preheat oven to 375° (190°C)

  2. Fruit Layer: In baking dish, stir together rhubarb, strawberries, sugar, ginger and flour. Set aside.

  3. Topping: In a food processor, combine flour, 2 tbsp (25 ml) sugar, baking powder and salt; process until combined. Add butter; process until mixture resembles fine crumbs. Add sour cream; process until a soft sticky dough forms.

  4. Drop dough in 6 spoonfuls evenly over fruit in baking dish (Fruit will not be completely covered.) Sprinkle evenly with remaining sugar. Bake in preheated oven for 35 to 40 minutes or until topping has risen and is golden brown, and fruit is bubbly. Serve warm with Ginger Crème Fraîche.

  5. Ginger Crème Fraîche: Place a medium bowl and the beaters of electric mixer in the freezer; chill for 15 minutes. Pour whipping cream into chilled bowl; beat with electric mixer at high speed until soft peaks just start to form (cream should still be slightly runny). With a large spoon or rubber spatula and using a gentle, cutting motion, fold in sour cream and ginger syrup until well combined. Refrigerate until ready to serve.

  6. To freeze: When cobbler has cooled, wrap baking dish with heavy foil. Transfer cooled sauce to freezer container. Date, label and freeze for up to 2 months.

  7. To serve: Thaw cobbler and sauce in refrigerator overnight. In a saucepan, gently warm Ginger Crème Fraîche before serving.

  8. From Julia Aitken: Easy Entertaining

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