Saturday, May 17, 2014

Rhubarb Cobbler

I hadn't had rhubarb since I was a kid, when we used to pick it where it grew wild. But I saw some beautiful looking stalks at the store and thought it might make a lovely dessert without the usual strawberries that accompany it. Hope you enjoy!

4 stalks rhubarb, sliced into 1" pieces
1/4-1/2 cup brown sugar
3 tablespoons butter
1/2-1 teaspoon salt
1 tablespoon each: vanilla extract, lemon juice

Melt butter in 8-10" cast iron pan then add the other ingredients and simmer for 30 minutes. Top with crust, then sprinkle with turbinado sugar and bake at 425F for 30 minutes. Serves 4.

Crust:

4 tablespoons cold butter, cut into bits
1 cup-ish flour
1 teaspoon salt
1-2 tablespoons vanilla sugar
5-ish tablespoons ice water

Put butter, salt and sugar in a bowl and rub in the flour (I use my hands for this), a little at a time, until you have pea sized pebbles and "sand." Make a well in the middle of the butter mixture and add 4 tablespoons of water, quickly kneading it in with your hands. If the dough comes together so when you squeeze it it's solid then you're done. If it doesn't, add more water, one tablespoon at a time, until it does. Press out little bits of dough about the size of your palm and top your rhubarb mixture.

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