Tuesdays with Dorie—Cherry Rhubarb Cobbler

This is the second cobbler I’ve made from Dorie Greenspan’s cookbook, Baking: From My Home to Yours, and the second one I’ve made in my life! I’ve made several crisps, but not cobblers. One of my favorite flavors is ginger, and this cobbler includes it in the filling and topping, which gives both a little zing.

Filling

I’m so glad I planted rhubarb in the garden last Fall since I’ve been able to use it in several recipes this year. I was able to pick up some red and golden cherries from the grocery store, which made the final dessert very pretty and pricey! {In the batch I bought, I found the red cherries were much sweeter than the golden ones.}

Topping
The topping contains whole wheat flour, which gives it more bite and texture. To make the topping, I dropped all the ingredients on the counter and my daughter and I had fun squeezing it together. It came together into a very wet ball. I checked the recipe several times to make sure I was supposed to add all the milk and found no hesitation or indication to add a tablespoon at a time, so we poured it in and tried to catch all the dribbles. Then we used an ice cream scoop to drop this wet batter on top of the filling.

Pots & Jars
During a shopping spree at an arts and crafts store earlier this spring, I bought a few mini terracotta pots thinking they would be fun to bake something in. I put a bit of the batter in the bottom to cover the hole, topped it with the cherry-rhubarb filling, and then scooped some batter on top. I also used the pie-in-a-jar idea that I tried earlier with sugar pie since it’s so easy and great for portion control!

Recipe
You can find the recipe for Cherry Rhubarb Cobbler in the book Baking: From My Home to Yours by Dorie Greenspan. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Amanda from Like Sprinkles on a Cupcake who chose the recipe for this week.

Tasting Notes
I loved the hint of ginger in both the filling and topping. It gives this simple cobbler a bit of sophistication. I would definitely use the filling again in either a crisp or a pie, but I preferred the “cobbled” top that we used for the Mixed Berry Cobbler. Whole wheat flour has a strong taste that doesn’t play well with others and needs a stronger tasting fruit medley. However, my pie-lovin’ daughter thought this dessert was delicious!

Recipe for Next Week (July 29)
Summer Fruit Galette on pages 366-367 chosen by Michelle from Michelle in Colorado Springs.