Looking back, growing up in Nova Scotia meant we took for granted many things like some of the best seafood in the world, neighbours who were like family, beautiful beaches and the smell of the ocean. But now I realize we also took for granted blueberry bushes that we found everywhere- we had one in our driveway and another the end of block. And rhubarb. Rhubarb grew in lots of places around the neighbourhood. I don't remember my mom baking with it much but i do remember some wicked rhubarb whipping fights with friends!
Now I'm on the opposite coast and while we have amazing friends and still have access to some great seafood, the beach sand is rough and gritty and the ocean smell doesn't waft through our open windows. I was tempted to buy a blueberry bush the other day as I have never run into one in my neighborhood. And I have yet to see wild rhubarb here let alone have a good rhubarb fight! So when I saw rhubarb at our local vegetable store I decided to grab a few stalks and bake with them for the first time!
Cobbler has a batter topping that is spooned on top and bakes into an almost cake/muffin like consistency. This differs from crisp or crumble which has an oat, flour and butter topping without the added milk. I sprinkled turbinado sugar on top for a sweet and crunchy texture but that is totally optional too. —Ceecee Lee
whole wheat flour
orange blossom water (optional)
In This Recipe
Preheat oven to 400 degrees F.
In a 9 inch square baking dish or deep dish pie pan, combine berries,rhubarb, lemon juice, orange flavour and white sugar.
In a medium mixing bowl whisk together flour, oats, baking powder, brown sugar and cinnamon.
Cut in butter with pastry blender or fork until small crumb like mixture results.