|When you add just the right amount of sugar, rhubarb cobbler is divine – especially for breakfast.|
|Directions||Combine water, lemon juice, cornstarch and ¾ c sugar in pot over medium heat. Stir well to dissolve cornstarch, then add rhubarb.
Simmer for a couple of minutes, taste, and add more sugar or lemon if necessary.
Pour into baking dish or casserole.
Preheat oven to 400.
Combine flour, baking soda and powder, salt, and 2 T sugar in a bowl.
Whisk the melted butter into the buttermilk, then add it to the dry ingredients.
Mix minimally but well, until you end up with a sticky mixture.
Drop spoonfuls of dough on top of the rhubarb. (Because the dough is so sticky, the easiest way to do this is to take a spoonful and use another spoon to scrape it out.) You’ll end up with a lumpy biscuit that does not quite cover the fruit.
Bake for 20-25 minutes, until the topping is golden brown.
Serve warm, topped with whipped cream, crème fraîche, or vanilla ice cream.
Adapted from Anna Thomas’ The New Vegetarian Epicure.
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