Make Ahead

Rhubabrb Madness

by:
June 11, 2012
0
0 Ratings
Rhubabrb Madness
  • Serves 6-8
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

What You'll Need
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.
  • 1/2 cup OJ
  • 6 cups Cut up Rhubarb
  • 1 pint Fresh Blueberries
  • 1 cup Dried Cherries and Caranberries
  • 1/2 cup Sugar
  • 1 teaspoon Vanilla
  • 2 tablespoons Flour
  • Topping
  • 1 cup Flour
  • 1/3 cup Butter
  • 3/4 cup Chopped Walnuts
  • 1/2 cup Brown Sugar
  • Pinch of salt
Directions
  1. 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.
  2. Mix all ingredients in a large bowl and add more OJ if it feels too dry.
  3. Preheat oven to 350. Make topping.
  1. Topping
  2. Combine all the topping ingredients. Sprinkle on top of Rhubarb mixture.
  3. 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.
Tags:

See what other Food52ers are saying.

Popular on Food52

0 Reviews