Photography by Rob Fiocca
Food styling by Ian Muggridge
Prop styling by Jane Hardin
First published in Wish Summer 2006
Baking | Fruit | Dessert | All categories...
food
Rustic Rhubarb Cobbler
This simple recipe will work with any seasonal fruits you have. Bonus: It works with frozen fruit, too!
Ingredients (Serves 8)
| 8 cups | chopped fresh rhubarb |
| 1 cup | granulated sugar plus 4 teaspoons for top |
| 1 | lemon, zested and juiced |
| pinch of salt | |
| 1 cup | Bisquick |
| ½ cup | plain yogurt |
| ¼ cup | cold unsalted butter, in pieces |
| 1 | orange, zested |
| 2 tbsp | 35% cream |
Instructions
- Preheat oven to 350°F.
- Place rhubarb, sugar, lemon juice and zest in a bowl while you prepare the cobbler topping.
- In a separate bowl, mix together salt, Bisquick, yogurt, butter and orange zest.
- Place 8 6-oz. ramekins on a parchment-lined baking sheet. Divide rhubarb mixture among ramekins and top with mounds of biscuit mix. Leave about 1 inch around edge for biscuit to expand while baking.
- Brush each one with cream and sprinkle with ½ teaspoon sugar.
- Bake for 30 minutes, turn and continue baking for another 30 minutes.
Nutritional information
Nutrients per serving: 266 calories, 9 g fat, 3 g protein, 43 g carbs, 3 g fibre.
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