Claudia Fleming, owner of the North Fork Table and Inn in Southold, Long Island, shows how to make strawberry rhubarb cobbler.


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Preheat oven to 350 degrees.

1 2/3 cups ap flour
3 1/2 tablespoons sugar
1 1/2 tablespoons baking powder
1/8 teaspoon salt
6 tablespoons (3 oz), very cold, unsalted butter, cut into ½ inch pieces
2 hard boiled egg yolks
2/3 cups very cold heavy cream, plus 2 tablespoons
2 tablespoons turbinado sugar

In the bowl of a food processor, combine the flour, sugar, baking powder, salt and hard boiled egg yolks. Pulse to combine, until the yolks are broken down. Add very cold butter and mix until the dough resembles fine meal. Add the cream, pulse until dough just comes together.

Turn out onto a lightly floured board. Gently gather dough into a mass (the dough needn’t be smooth). Using a large spoon, dipped in flour, form dough into 8 to 10 2-inch shaped balls. Chill for 30 minutes or up to 8 hours.

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1/2 pound strawberries (approx.1 cup)
1 1/2 pounds rhubarb, trimmed and cut into 1 inch pieces (approx. 4 cups)
3/4 cup of granulated sugar
2 1/2 tablespoons cornstarch
1 teaspoon rosewater

In a large bowl, toss together the strawberries, rhubarb, rosewater, sugar and cornstarch. Allow to macerate for 20 minutes.

Put the rhubarb in a shallow 2½-quart baking dish. Arrange the biscuits on top, leaving approximately an inch between them. Brush the biscuits with the two remaining tablespoons of cream and sprinkle with the turbinado sugar. Bake the cobbler until the fruit is bubbling and the biscuits are golden brown, 30-40 minutes.

1 cup crème fraiche
1/4 cup rose reserves

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Beat the crème fraiche in the bowl of an electric mixer on med-high speed until it thickens. Add the preserves and whip until stiff peaks form.