cherry rhubarb cobbler

 (return to blog)
(from the Sono baking company cookbook)

This is the perfect summer dessert for late June, when rhubarb and cherries are overlapping in season. Tart rhubarb pairs nicely with the mellow sweetness of cherries, all nestled beneath a rich, buttery biscuit topping. You can make this cobbler with frozen cherries, but make sure to buy individually quick-frozen cherries (not the kind frozen in syrup).

1 pound rhubarb, trimmed and cut into 1/2-to-3/4 pieces

2 pints (2 pounds) fresh cherries, pitted, or frozen cherries

1 1/4 cup granulated sugar

6 tablespoons cornstarch

1 teaspoon coarse salt

grated zest of 1/2 orange

biscuit dough:

1 1/3 cups flour

1/3 cup granulated sugar 

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon coarse salt

6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch pieces

1/2 cup buttermilk, plus extra for brushing

sanding sugar, for finishing

1. In a large bowl, toss the fruit with the sugar, cornstarch, salt and orange zest; set aside.
2. Set the oven rack in the lower third of the oven. Preheat the oven to 375*F. Line a baking sheet with with a nonstick silicone baking mat; set aside.
3. Mix the biscuit dough: In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
4. Working quickly so as not to warm the butter, work the butter into the dry ingredients with your fingers until the mixture resembles coarse crumbs. Add the buttermilk and fold with a rubber scraper or your hands until the buttermilk has been absorbed and there no dry patches. Do not overwork. The dough will be wet.
5. Divide the fruit among eight 8-ounce ramekins or other ovenproof dishes and spoon dollops of the biscuit dough on top. Brush the dough with buttermilk and sprinkle with sanding sugar. Bake until the pastry is lightly browned and cooked through, about 25 minutes. Serve warm or at room temperature.

 

 (return to blog) 

enjoy!