Rhubarb Cobbler

Please forgive yet another week’s lapse in posting. I was struck — rather swiftly, actually, so the word is appropriate — with a fierce case of food poisoning. Or the flu. Or food poisoning. Or the flu. Well, I still haven’t been able to figure out what it was, and I guess I’ll never know. But the point is my kitchen got a nice break from me for the week, as I only passed through a few times a day to refill my cup of ice chips. And by passed, I mean stumbled. Yep, I was pretty much a zombie; a scary sight, indeed. But now that my appetite’s (just about) back and better than ever, I’m starting up where I left off last week. I’m experimenting with rhubarb recipes.

As a side note — and as someone who does not like waste — I must say it was quite disheartening discarding the rotting food I had bought during the beginning of last week — food that was left to waste away in the fridge, as I was wasting away in bed. Of course, I could have instructed Gennaro on how to prepare my intended meals for himself only, but that would have required energy, of which I had none.

I made this cobbler tonight for my family (my parents and grandparents are in town for my graduation). Actually, I prepared and baked it earlier today and tested some of it myself (not wanting to make my family members guinea pigs yet again). I thought it was delicious, and I’m not always easy to please with desserts. It was crispy on top and the filling was nice and sweet and flavorful. Plus, the cardamom really goes nicely with it. I was so pleased with the final result that I couldn’t wait to serve it to my family. But being that by the time we were done with dinner and getting home, it was getting a bit late for certain members of our constituency to be eating dessert. So I did something stupid. I heated the oven to 300 and stuck the cobbler in there to heat up, trying to speed up the process. When I went to check it again about 15 minutes later, it was dry and, it seemed, overcooked (as I had not undercooked it the first time around). Despite my assurances that “it was soooo good when I tried it earlier,” I feared every one’s endorsement of my new dish would be less-than-enthusiastic. Still, I received generally good remarks and thumbs-up. I guess, in the end, I figured an overcooked and dry version of the cobbler being still pretty tasty would mean the cobbler-at-its-full potential was worthy of a full posting.

Cobbler Filling:

5 cups rhubarb, chopped (about a pound, give or take a few stalks)

2 teaspoons NuNaturals vanilla liquid stevia (use 1 1/2 teaspoons if you like a more tart filling)

1/2 teaspoon cardamom

2 tablespoons potato starch

Cobbler Topping:

3/4 cup sorghum flour

1/2 cup potato starch

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cardamom

1/2 teaspoon xanthan gum

1/3 cup Spectrum Organic Shortening

1/2 cup light coconut milk

1/4 teaspoon NuNaturals vanilla stevia

Directions:

1. Preheat oven to 350.

2. In a large bowl, toss rhubarb, stevia, cardamom and potato starch until combined. Turn out into 2-qt. baking dish and set aside.

3. In another medium-large bowl, whish together flour, potato starch, baking powder, baking soda, xanthan gum, salt and cardamom. Add shortening and, using fingers, break up into flour mixture. In a small bowl, whisk together coconut milk and stevia and add mixture to contents of larger bowl. Stir to combine. When topping comes together, drop in equally sized pieces, a few inches apart, over the filling.

4. Bake in preheated oven for 40-45 minutes, until filling is bubbly and topping is golden-brown.

Comments

  1. says

    Congratulations, Beth!!! You’re all done with schoooool?! You have worked so hard and kept up a great blog at the same time. I still have dreams about forgetting to do homework and I am 40! Yikes. Hopefully you won’t be cursed with that nightmare :) Thanks for the idea of what to do with rhubarb. I raided a HUGE cache of rhubarb next door (an abandoned house). I saw a guy with a weed whacker getting ready to whack it down and I sprinted over there to beg him to leave it which he kindly did. Will have another great harvest in a couple of weeks and will need lots of recipes … so thanks for this post. Glad you are feeling better.

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