July 22, 2008

TWD - Rhubarb Cobbler

It's Tuesday again. I have a late post this week (still Tuesday, though) because I am on vacation. Yes, I have been on vacation all summer, but this week I finally drove up to Wisconsin to visit my family. It was a great week to do so because my parents have rhubarb in their back yard. Tonight when I was finally ready to make my cobbler, I just stepped out back and cut some stalks for myself.

I cut too many stalks, of course, so I'll have to make jam tomorrow...too bad ;)

For this week's baking delight, Amanda from Like Sprinkles on a Cupcake selected …. Cherry Rhubarb Cobbler, which can be found on page 415 of your Dorie cookbook.

Did I mention I got fresh rhubarb from the back yard? I'm excited!

This is the first Dorie recipe I have had to make some adjustments to. I am not a cherry person and we have raspberries growing next to the rhubarb so I used those instead. I did not have whole wheat flour or ginger available, and ... OH NO ... there was no butter in the house. I had to use margarine. A trip to the store for proper ingredients was not possible today so I had to do a "make do recipe." I think it still turned out pretty good.

I liked the dough balls topping concept of this cobbler. They soaked up lots of the raspberry juice as the cobbler was baking. I would like to try this recipe again using whole wheat flour and real butter to see how the texture changes.

End notes:
  • Next time I need to add more cornstarch or another thickening agent as the raspberries are JUICY
  • "Baking: From My Home to Yours" by Dorie Greenspan can be purchased here: Amazon
  • Tuesdays With Dorie site is here: TWD
  • I'm having technical difficulties working with a camera and computer that are not mine. I will attempt to reformat the pictures and update the writing on this blog when I return to my own computer.


Shari said...

Raspberries and rhubarb would be great together! It's so nice to find a recipe that is so versatile!
Shari@Whisk: a food blog