Author Notes
This happened quite by accident when I came home with an armful of rhubarb determined NOT to make the strawberry/rhubarb combo. Well I didn’t have any strawberries anyway and a few days went by and it was time to deal with the rhubarb or chuck into the compost heap (only I don’t have one).
—blanka.n
Ingredients
- PREP the Barb:SO, I trimmed all the dried out ends and chopped the rhubarb to ½ to 1-inch pieces. Never realized how dry and fibrous they were. Ok so now I have about 6 cups of cut up rhubarb.
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1/2 cup
OJ
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6 cups
Cut up Rhubarb
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1 pint
Fresh Blueberries
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1 cup
Dried Cherries and Caranberries
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1/2 cup
Sugar
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1 teaspoon
Vanilla
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2 tablespoons
Flour
- Topping
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1 cup
Flour
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1/3 cup
Butter
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3/4 cup
Chopped Walnuts
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1/2 cup
Brown Sugar
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Pinch of salt
Directions
- PREP the Barb:SO, I trimmed all the dried out ends and chopped the rhubarb to ½ to 1-inch pieces. Never realized how dry and fibrous they were. Ok so now I have about 6 cups of cut up rhubarb.
-
Mix all ingredients in a large bowl and add more OJ if it feels too dry.
-
Preheat oven to 350.
Make topping.
- Topping
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Combine all the topping ingredients.
Sprinkle on top of Rhubarb mixture.
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I ask my better half to keep on eye on the oven while I run errands but that rarely works out when the Mets are on.
I return about an hour later to find my cobbler bubbling at the edges but a fairly disgusting dried out flour coat on top with a cement like consistency. There’s only one thing left to do and that’s to smash the hard crust right into the fruit. I smash it in, put it back in the oven for 15 minutes or so and then take my cobbler out and let it sit.
Well what a shock when this thing was cool enough to taste. Absolutely delicious.
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