Blueberry Rhubarb CobblerPosted: August 16, 2012
It seems like every desert I make these days either has rhubarb in it, or is a delicious type of ice cream. I’m trying to find new and creative ways to get rid of the massive amount of rhubarb we’ve been growing in the garden. Here’s yet another rhubarb recipe.
I’ve heard of peach cobbler, but never blueberry rhubarb. Well, that’s what I had in the fridge, and that was what would go bad next, so I went out on a limb and combined them. It was fabulous.
Take a look at these contrasting colours! So beautiful.
Of course I used Soft White Wheat from Gold Forest Grains.
Here’s the tasty and delicious batter.
The cobbler base.
Before heading into the oven.
And the end result. Delicious!
Jacquie’s Awesome Blueberry Raspberry Cobbler (Courtesy of Fiscally Chic)
You will need:
- 1/4 cup packed brown sugar
- 1 tablespoon cornstarch
- 1/2 cup cold water
- 2 cups sliced fresh rhubarb
- 2 cups fresh blueberries
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1 cup whole wheat
- 1/2 cup granulated sugar
- 1-1/2 teaspoons baking powder
- 1/2 cup milk
- 1/4 cup butter, softened
- 2 tablespoons coarse granulated sugar (or 1 tablespoon granulated sugar and 1 tablespoon brown sugar)
- 1/4 teaspoon ground nutmeg or cinnamon (or both if you love spices like me!)
For topping, stir together flour, the 1/2 cup granulated sugar, and the baking powder. Add milk and the 1/4 cup butter all at once. Stir until smooth.
Spoon topping in mounds over hot filling; spread evenly over filling. Sprinkle with a mixture of the 2 tablespoons coarse sugar and the nutmeg and/or cinnamon.