Tuesday, May 8, 2012
Rhubarb, oh, glorious rhubarb. Winnie the Pooh goes on a honey hunt, I go on a rhubarb hunt. As I drive around in the town close to where I live, I see the mammoth green leaves in many gardens, back alleys, and side flower gardens.
This year my friend gave me a load of it. I am working on getting my own plant to thrive (it takes a few years to establish a transplant.) Which is oddly enough the way I feel every time I move to a new house. Establishing a home takes a bit of time. We have lived in our new home almost two years. I feel my roots going deeper and deeper now.
I recruit help from family members and we chop, and chop and chop. It takes about 20-30 cups to make enough for my jam recipe.
My son often says, "I'm hungry." I had him help me make this cobbler. I think it helps my kids appreciate a dessert when they get to help.
6 c. chopped Rhubarb
3/4 c. sugar mixed with rhubarb
2 c. unbleached all purpose flour
2 T. sugar
2 T. baking powder
1/4 tsp. salt
1/2 c. butter
1/2 c. milk or yogurt
1 whole lemon zest
Preheat oven to 400 degrees. For topping: Cut butter into the dry ingredients until it resembles coarse crumbs. Add wet ingredients, just until combined. Spread over rhubarb and sugar in 9x13 pan.
Bake for 30-45 min until toothpick comes out clean of biscuits.
Best served with ice cream.