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
Serves: 6-8
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
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.
- Mix all ingredients in a large bowl and add more OJ if it feels too dry.
-
Preheat oven to 350.
Make topping.
Topping
Combine all the topping ingredients.
Sprinkle on top of Rhubarb mixture.-
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.
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