Blueberry Rhubarb Cobbler

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!

Top with some Ice Cream, and you’re good to go!

Jacquie’s Awesome Blueberry Raspberry Cobbler (Courtesy of Fiscally Chic)

You will need:

Filling
  • 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
For filling, in a medium saucepan stir together brown sugar and cornstarch; stir in water. Add rhubarb and blueberries. Cook and stir over medium heat until thickened and bubbly. Add the 1 tablespoon butter and the lemon juice; stir until butter melts. Pour into an ungreased 1-1/2-quart casserole.
While the filling is cooking, make the topping.
Topping
  • 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.

Bake cobbler in a 350 degree F. oven about 35 minutes or until bubbly and a toothpick inserted into topper comes out clean. Serve warm with ice cream, if desired. Makes 6 servings.
Advertisements

One Comment on “Blueberry Rhubarb Cobbler”

  1. Somebody loves Jacquie! I know that after a lovely finish to a home meal like this, the young new bride will be APPRECIATED! Hopefully, hubby did the dishes! 🙂
    V


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s