Peach Rhubarb Cobbler
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
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
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.
Boil for 2 - 3 minutes.
Add the peaches.
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.
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:
This is an unusual, yet very delicious combination of peaches with rhubarb for a cobbler. The biscuit topping is tender and delicate and one that you'll want to keep in your "winner" recipe file! Buon Appetite!
Sunday, May 23, 2010 - 3:53pm