Pati
Assistant Cook
If you like Rhubarb, you'll love this recipe ... it's schrum-shuss! I had been searching for a good cobbler recipe forever ... no luck ... so I put my own version together with a bit of help from the net and my own experimenting ... if you try it, I'd be interested in knowing your opinion ... any questions email 
Rhubarb & Berry Cobbler
1-1 1.5 lbs Rhubarb
¾ to 1 full Cup Splenda
Wash and slice lengthwise (quarter slice if thick stalks), then cut the Rhubarb into ½” pieces) add the Splenda (more or less to taste) and cook on low heat on top of stove for about 20 minutes, stirring constantly until it becomes puree, and set aside. (note: okay to prepare puree in bulk, then freeze in 2 cup containers to save time for later use).
1- 1 1.5 lbs Strawberries
3 pints Blueberries
2 TBS Cornstarch
½ tsp Cinnamon
Rinse berries, remove stems and soggy berries; slice strawberries. Place fruit in a very large bowl. Add Splenda, cornstarch and cinnamon and gently toss (stop here if prep for overnight). Spread ½ of the fruit mixture in the bottom of deep-dish glass pie plate, and then spread the Rhubarb puree, followed by the remaining fruit mixture and set aside. Preheat oven to 350 deg.
2 Cups all purpose Flour
½ Cup Splenda
2 TB baking powder
½ tsp salt
2 tsp baking soda
¾ stick of Unsalted Butter – diced & chilled
8 oz heavy cream or buttermilk
1 large egg
¼ Cup melted Unsalted Butter for drizzling
2 TB Turbinado (raw) sugar – sprinkle on top
In large bowl sift together flour, Splenda, baking powder, baking soda and salt. Cut in butter using pastry blender, then your fingers. The butter should be coated with flour and resemble crumbs. In a separate bowl, wisk cream and egg together, and then add to flour mixture; stir to incorporate, do not overwork the sticky dough.
Tear small walnut-size pieces and randomly cover the top of the fruit mixture evenly leaving a border around the edge of dish for spreading. Drizzle the surface with the melted butter and sprinkle Turbinado sugar on top (you can find Turbinado sugar, in a health foods store). Set on a cookie sheet and bake 35-45 minutes until top is golden and fruit juices bubbling.
Serve warm with a small scoop of vanilla ice cream or dollop of whipped cream; serves 8-10
Note: Increase berries by an add’l pound (give or take) and use a 9x13 lasagna baking dish without increasing any other ingredients – serves 12-14;
Note: Save 90 minutes prep time by cooking the rhubarb puree and cleaning/preparing the berries and refrigerate the night before.
Rhubarb & Berry Cobbler
1-1 1.5 lbs Rhubarb
¾ to 1 full Cup Splenda
Wash and slice lengthwise (quarter slice if thick stalks), then cut the Rhubarb into ½” pieces) add the Splenda (more or less to taste) and cook on low heat on top of stove for about 20 minutes, stirring constantly until it becomes puree, and set aside. (note: okay to prepare puree in bulk, then freeze in 2 cup containers to save time for later use).
1- 1 1.5 lbs Strawberries
3 pints Blueberries
2 TBS Cornstarch
½ tsp Cinnamon
Rinse berries, remove stems and soggy berries; slice strawberries. Place fruit in a very large bowl. Add Splenda, cornstarch and cinnamon and gently toss (stop here if prep for overnight). Spread ½ of the fruit mixture in the bottom of deep-dish glass pie plate, and then spread the Rhubarb puree, followed by the remaining fruit mixture and set aside. Preheat oven to 350 deg.
2 Cups all purpose Flour
½ Cup Splenda
2 TB baking powder
½ tsp salt
2 tsp baking soda
¾ stick of Unsalted Butter – diced & chilled
8 oz heavy cream or buttermilk
1 large egg
¼ Cup melted Unsalted Butter for drizzling
2 TB Turbinado (raw) sugar – sprinkle on top
In large bowl sift together flour, Splenda, baking powder, baking soda and salt. Cut in butter using pastry blender, then your fingers. The butter should be coated with flour and resemble crumbs. In a separate bowl, wisk cream and egg together, and then add to flour mixture; stir to incorporate, do not overwork the sticky dough.
Tear small walnut-size pieces and randomly cover the top of the fruit mixture evenly leaving a border around the edge of dish for spreading. Drizzle the surface with the melted butter and sprinkle Turbinado sugar on top (you can find Turbinado sugar, in a health foods store). Set on a cookie sheet and bake 35-45 minutes until top is golden and fruit juices bubbling.
Serve warm with a small scoop of vanilla ice cream or dollop of whipped cream; serves 8-10
Note: Increase berries by an add’l pound (give or take) and use a 9x13 lasagna baking dish without increasing any other ingredients – serves 12-14;
Note: Save 90 minutes prep time by cooking the rhubarb puree and cleaning/preparing the berries and refrigerate the night before.
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