April 23, 2013
Rhubarb peach cobbler welcomes the warmth of spring. This fruit dessert is homey and so good. The recipe suggests using fresh peaches, but as it's not exactly peach season yet frozen will also work. The buttery biscuits soak the fruit compote and the ice cream make this sweet treat even richer.
Rhubarb Peach Cobbler
Recipe Courtesy of La Bella Vita Cucina
Fruit:
3 cups Rhubarb, chopped into ½" pieces
3 cups Rhubarb, chopped into ½" pieces
3 cups Peaches, fresh if possible, sliced
1 cup Sugar
3 tablespoons Corn Starch
1 teaspoon Cinnamon
1/2 teaspoon Salt
1 teaspoon Vanilla
2 cups Flour
2/3 cup Sugar
3 teaspoons Baking Powder
1 teaspoon Salt
4 tablespoons chilled unsalted butter, cut into pieces
1 1/3 cups Whipping Cream
2 teaspoons Vanilla
2 tablespoons melted Butter
6 tablespoons Sugar
For the whipped cream topping:
1 cup chilled Whipping Cream
1/4 Golden Brown Sugar
1/2 cup Sugar
Directions:
Begin by making the filling first.
In a large saucepan, combine the sugar, cornstarch, cinnamon, salt.
Add the peach juice and vanilla.
Stir in the chopped rhubarb.
Set aside while you make the cobbler biscuit mixture.
Combine all ingredients except for the whipping cream in a medium bowl.
Cut the mixture up into a coarse texture forms.
Add the whipping cream and stir until a soft dough forms.
Roll the dough out on a lightly floured surface.
Cut dough into 3" square or round biscuits.
Brush the dough with 2 Tbsp. melted butter.
Sprinkle sugar all over the top.
About 30 minutes at 375 degrees,
The top should be golden brown, or until you have the degree of doneness that you perfer.
While the cobbler is cooling:
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