Rhubarb-Berry Cobbler #23

                                    Rhubarb-Berry Cobbler  (page 220)


9 Tbsp. unsalted butter

1 1/2 cups light brown sugar

2 Tbsp. cornstarch

1 1/2 pounds rhubarb, cut in 1-inch pieces,about 5 cups

1/2 pint strawberries, hulled and quartered

1/2 pint raspberries

1/2 tsp. cinnamon

1 cup all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

4-5 Tbsp. milk

1 Tbsp. granulated sugar

1. Preheat oven to 350 degrees. Melt 4 Tbsp. butter and brush an 8-inch square or 9-inch round pan, with a little of the melted butter.

2. Whisk brown sugar and cornstarch together in a large bowl. Add rhubarb, berries, cinnamon and remaining melted butter. toss to combine. Transfer to baking dish. 

3. Place flour, baking powder and salt in a food processor, and pulse briefly. Dice remaining butter and add. Pulse until coarsely blended. Add milk, pulse briefly, then transfer to a bowl. Gather together by hand to form a soft dough, adding a little more milk if needed. Transfer to a floured board, and roll to a rectangle 8 by 10 inches. Cut in 1-inch wide strips and arrange in lattice fashion over rhubarb mixture. dust with granulated sugar.

4. Bake for about 50 minutes, until pastry is lightly browned. Cool at least 30 minutes before serving. Serves 6-8.

Comments: Sweet mixed with a slight tartness. Tastes like a perfect summer dessert!

Excellent with vanilla ice cream!