The farmers market is in full force here in Omaha and I absolutely could not pass up the opportunity to bring home a few lovely peaches. As they sat on my counter, I thought about what I might do with them besides just slice and eat (which is perfectly fine). I ran across a few inspirations online and decided to sort of mash them all together and add a few of my own ingredients.
This is not the first (nor will it be the last) strawberry-related recipe you’ll see on this blog. I absolutely love strawberries and I thoroughly enjoy trying new recipes which feature them. As I was flipping through my July edition of Bon Appétit, I came across a delightful section devoted to tasty frozen treats.
I totally love making ice cream here in my kitchen. There is something so pure and delicious about a well-made batch of rich ice cream. I don’t have to wonder what sort of preservatives might be lurking beneath the surface, nor do I have to consider how many artificial flavors are taking the place of good, clean ingredients.
Rhubarb at the farmers market always excites me. I grew up with a rhubarb patch in our garden, and my mom would always make rhubarb pie for my dad. There was something about the tartness of the stalks mixed with the sweetness of the sugar that always stuck with me.
Rhubarb is one of those ingredients that can be mixed with almost any fruit and thrown into a cobbler, pie, or crisp and taste delicious. This time, I chose to go with the classic pairing of rhubarb and strawberry. But with a couple of my own additions, natch.
Cobblers are so easy that I don’t know why I don’t make one every week. How could you go wrong with sweet, warm fruit under a buttery biscuit topping??
All that is required of you is some fresh fruit and a few other ingredients, and wham! you have cobbler. Listen, go out and pick up some rhubarb and strawberries from the farmers (or other) market and get started. You’ll be done before you know it and enjoying warm cobbler on your patio while you listen to the summer birds sing your praises!