Strawberry-Rhubarb Cobbler

I'd always been intrigued by rhubarb but never had an opportunity to try it, until today. It was on sale and it seemed like a perfect time to try to do something with it. My excitement was cut short when I got around to preparing it. It was like cutting celery. Stringy. And it had the mild aroma of cut grass. I was not impressed. I didn't want this in my dessert. But I pressed on because I wanted to say I tried it at least once. I'm glad I did because this cobbler is delicious!
This recipe is based off of this one, although I made some changes based on my personal taste and the ingredients I had on hand.

Strawberry Rhubarb Cobbler

 2 cups chopped rhubarb
 2 cups strawberries, chopped
 1/2 cup sugar
1 tablespoon cornstarch
 1 tablespoon lemon juice

 Cobbler crust:
 2 tablespoons brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
 1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg
1/2 teaspoon vanilla extract

 • Preheat oven to 350° and coat a 9in square pan with butter.
 • You want to clean and thinly slice the rhubarb and get rid of any strings that are easy to remove. I used 3 stalks to get the chopped 2 cups. For the strawberries, clean them as you usually would, then chop them the same size as the rhubarb.
• In a large bowl, mix the rhubarb, strawberries, sugar, cornstarch and lemon juice together and let sit while you mix the crust.
 • For the crust, mix all the dry ingredients together. Mix the butter into that and when it is evenly incorporated, add the milk, egg and vanilla. Mix quickly.
 • Now it's time to assemble the cobbler. Put the rhubarb-strawberry mixture into the baking dish. Then spoon the cobbler crust over the fruit evenly.
 • Bake for 30 minutes and eat with ice cream, if you have some!

Crusty Peach Pie

This is a recipe for a good old fashioned Peach Pie (with a deeeelicious, buttery crust).

The recipe I used to make the crust can be found at Smitten Kitchen . I'm sure you could use a store bought crust but we both know it wouldn't be as tasty!

Peach Pie

1 large can of peaches
3 Tablespoons cornstarch
1/2 teaspoon of nutmeg and cinnamon, each
1/2 cup brown sugar

•Preheat the oven to 425 degrees.
•Transfer the peaches to a large bowl, leaving most of the juice in the can. Then add the rest of the ingredients and stir well.
•After rolling out the first dough, press it into the pie plate and add the peaches.
•next, roll out the second dough and top the peaches with the crust.
•bake in the oven for 20m the turn the oven to 375 and bake for an additional 50m.
•Cool for as long as you can and eat!