STRAWBERRY AND RHUBARB COBBLER

Baking in a pizza oven usually requires temperatures comparable to conventional ovens. But the wood fire gives new life to this seasonal dessert. Adding cornstarch to fruit mixture will thicken the fruit juices. You can substitute flour for the cornstarch if desired; just ensure the cooking time is more than 30 minutes to allow flour to “cook” though so you do not have a grainy finish.

Makes: 8 to 10 servings.

Filling

3 cups (750 mL) strawberries, sliced into quarters 2 cups (500 mL) rhubarb, peeled, sliced into 1-inch (2.5cm) blocks 2 tbsp (30 mL) cornstarch 1 to 2 tbsp (15 to 30 mL) brown sugar 1 tsp (5 mL) vanilla extract 1 lime, juice and zest

Dough

2 cups (500 mL) all-purpose flour 2 tbsp (30 mL) sugar 1 tbsp (15 mL) baking powder 1 tsp (5 mL) salt 1/4 cup (60 mL) unsalted butter, chilled 1 1/2 cups (375 mL) heavy cream

1. Filling: In a mixing bowl, combine filling ingredients and toss gently so fruit is evenly coated with cornstarch and sugar is mixed throughout. Place in a buttered cast-iron dish or similar high-heat baking dish.

2. Dough: In a bowl, combine flour, sugar, baking powder and salt. Cut butter into small pieces and add to bowl. Using your hands or a fork, cut in butter until it is broken up to smaller pea-size pieces. Add cream and stir until ingredients are combined. The batter will be sticky and small lumps are OK.

3. Spread dough evenly over top of fruit mixture and place in pizza oven. Bake at about 350 F (180 C) for 35 to 40 minutes or until cobbler dough is golden brown and fruit juices are bubbling.

Source: Chef Bart Hosmer for Forno Bravo.