Rhubarb Cobbler

this weekend i received not one, but two, rhubarb care packages.

let me just say the fact that i don't have my own garden is made okay by having family and friends that supply me with fresh produce from theirs.

#reapingrewards

rhubarb is probably one of my favourites, i know a lot of people don't share this view, but for me it's top notch and i'll stick up to any naysayers (with a giant stalk of rhubarb)

  

i love the tartness.

i love the fact that you need to be generous with sugar.

i love that it always produces a delicious dessert.  always. 

i love that the two of us are destined to be friends forever. 

i love that i still have a second care package that needs to be used.

Rhubarb Cobbler

Ingredients:

5 cups rhubarb, chopped

1 1/2 cups sugar

2 Tbsp orange juice

2 tsp corn starch

1/2 tsp orange zest

1/2 tsp vanilla

1/4 tsp salt

2 cups flour

1/4 cup sugar

1 Tbsp baking powder

1/2 cup butter

1 egg

1/2 unsweetened almond milk

pinch of salt

ice cream for serving (optional)

Method:

preheat oven to 400F.  spray baking dish with non-stick spray and set aside.

in medium bowl combine chopped rhubarb with sugar, orange juice & zest flour, vanilla and salt.  place in prepared baking dish.

in separate bowl, make cobbler topping by combining flour, sugar, baking powder and pinch of salt.  cut in butter with pastry cutter.

beat together milk and egg and add to flour mixture.  stir until combined.

drop dough in pieces over top rhubarb layer and bake for approximately 35 minutes until topping is golden and filling is bubbly.

serve warm with vanilla ice cream if desired.