I don’t make a lot of desserts but we have rhubarb and raspberries. We usually eat the raspberries fresh but we’re not into chewing on raw rhubarb, though I remember doing it as a kid. So a cobbler came to mind and I turned to my 50 year old trusty Better Homes and Gardens cook book.
I did pop online to check out various recipes so I took some liberties with the basic recipe, including reducing the amount of sugar used. Here goes it.
Recipe:
Preheat oven to 400 degrees.
Biscuit Topper
3/4 cup flour
1/4 cup cornmeal
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup butter
1 slightly beaten egg
1/4 cup milk
Sift or stir together dry ingredients, cut in butter until mixture looks like coarse crumbs. Mix together milk and egg, add all at once to flour mixture, stirring just until moistened and set aside. (My dough looked a little dry so I sprinkled in a tiny bit of water.)
Fruit Mix
6 cups rhubarb, chopped
1 1/2 to 2 cups raspberries
3/4 cup sugar
1/2 tsp. cardamom
2 T. arrowroot or cornstarch
1 T. water
1 T. butter
Combine all fruit mix ingredients in a 3 quart saucepan. Be sure to mix the arrowroot with the sugar first so it doesn’t get lumpy. Bring to a boil. cook and stir 1 minute. Pour into a buttered 9″ baking pan and immediately spoon on biscuit topper in 6 (or 7) mounds. My dough was not overly moist so I lightly patted the biscuits into somewhat round shapes. Bake at 400 degrees for 20-25 minutes.
It works not only as a dessert but for breakfast as well with a dollop of plain yogurt. Bon appétit!
Can rhubarb be used after the plant goes to seed?
As long as the stalks are very firm they are usable. I cut the flower tops off so the nutrition goes back into the roots.
I’m in northern California. It’s been very hot. I harvested rhubarb, cooked it and it for a second tasted like rhubarb should. Then it tasted meh. Was told I should pick in spring and fall but not in the middle of the summer. I made a lot of rhubarb strawberry filling and canned it but don’t want to keep if it’s taste is not up to par. Suggestions? Hate to see hard work not rewarded but also don’t want an inferior product.
In warmer climates, rhubarb is usually only a spring crop. We can enjoy it well into July, then it loses its tasty tartness and gets bitter and not as crispy. We don’t fall harvest, but I’ve read that people do. Probably best to leave it dormant once it gets really hot.
Oh no! I am so disappointed! I thought “Flattened Corn” was going to be a new recipe for our delicious summer corn. Silly me…. 😉
Thank you for the rhubarb raspberry recipe! Hope I haven’t missed rhubarb in the grocery store. Zero at the market.