Rhubarb…check. Strawberry…check. Mascarpone…check, no double check. Cobbler…oh, yeah! Every ingredient in here will make your heart sing. You’ll ask for just a tad bit more. You’ll want to hide out in a closet, in the dark, with your spoon and the cobbler and pig out!
Makes: One 8-9” cobbler
Preheat ove to 350
What you need:
One refrigerated roll-out pastry crust
3 cups sliced rhubarb
2 cups sliced strawberries
3 tbl butter
¾ cup sweetened condensed milk
6 ounces mascarpone
1 beaten egg
1 tsp good vanilla
1 tbl sugar
What you do:
Coat baking dish with cooking spray. Lay pastry crust in and let the sides flop over the sides. Put in rhubarb then strawberries. Break up butter and lay on top of the strawberries. Drizzle on sweetened condensed milk. Dollop on mascarpone on top of the fruit mixture.
Gently fold over the flopped over crust and mold loosely. Brush this exposed pastry dough with the egg. Sprinkle the sugar on the crust.
Place cobbler on a cookie sheet. Cover loosely with foil (to prevent too much browning of the crust initially). Bake in preheated 350 oven for about 25 minutes with the foil. Remove foil and bake another 15-20 minutes. Exposed crust will be golden brown. Remove and let cool about 15 minutes before serving.
©2012 Alice D’Antoni Phillips ally’s Kitchen