Happy Canada Day!

Today is one of my favorite days of the year. Friends/neighbours have an enormous backyard party, and their yard just happens to overlook the city, for a great view of the fireworks. Everyone brings food and drinks and kids and dogs, and there’s a soccer game in the field across the street. Everyone has a blast. The spread is always incredible – Denise’s mom always brings her curry, and the barbecue gets fired up, and the tables are so loaded down with good eats that you hardly have room on your plate to try it all.

I do love the concept of jarred desserts for a party – especially one at which you’re standing outside in the grass, drink in one hand and food in the other. There is no need for paper plates here. You could, of course, make a cobbler out of any seasonal fruit – peaches and blackberries or raspberries and plums – but in early summer strawberries and rhubarb are about as good as it gets.

Toss them with sugar and cornstarch, then dollop soft biscuit dough on top. Do as many as you want to bake, then load them on a rimmed cookie sheet to slide into the oven.

Sprinkle some sugar on top first, if you like.

The other great thing about a jar is that it catches any drips, should you decide to top your warm cobbler with a scoop of vanilla ice cream.

Strawberry-Rhubarb Cobbler in a Jar

Cobbler is easy to multiply for a party – simply fill as many jars as you like with sweetened fruit, top with biscuit mixture, and bake.

Filling:
1 pint strawberries, hulled and sliced
3-5 stalks rhubarb, chopped
1/2 cup sugar, or to taste
2 tsp. cornstarch

For biscuit topping:
1 cup all-purpose flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1/3 cup butter, cut into bits
1/4 cup boiling water

sugar, for sprinkling (optional)

Preheat oven to 350°F. Toss the strawberries and rhubarb with sugar and cornstarch to coat; divide between 6 wide 250 mL glass Mason jars. Remember the fruit will shrink as it cooks.

To make the cobbler topping, stir together the flour, sugar, baking powder, and salt. Blend in the butter with your fingertips or a pastry cutter until the mixture resembles coarse meal. Stir in the water.

Drop the topping in large spoonfuls on top of the strawberry-rhubarb mixture. If you like, sprinkle tops with sugar. Place the jars on a rimmed baking sheet and bake for 30 minutes, until the biscuits are golden and the juices are bubbling. Serves 6.

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