by Paul Cormier of Salamanders, Kemptville
This week is the third in a series on traditional comfort food. First was Maple Johnny Cake, then Blueberry Grunt. Today’s recipe takes advantage of that rhubarb you blanched and froze this past summer or fall. If you didn’t, you can find some in the frozen food section of your local grocery store. It is Rhubarb Cobbler. Notice the names of these dishes, whose origins go way back in Canadian, Scottish and Irish history.
Rhubarb Cobbler
Ingredients
- 4 cups of rhubarb pieces
- ½ cup of white granulated sugar + 3 tablespoons
- 1 cup of water
- 2 tablespoons of cornstarch
- 2 cups of flour
- 3 teaspoons of baking powder
- ¼ cup of shortening
- 1 cup of milk
Preparation
- Preheat your oven to 425 F
- Mix the sugar and cornstarch and add the rhubarb and water
- Combine the flour, baking powder and 2 tablespoons of sugar
- Cut in the shortening to get the consistency of cornmeal
- Add the milk and mix into a batter
- Pour the rhubarb mixture into a 9X9 inch pan and place in the oven till it boils
- Then, drop the batter by tablespoon onto the hot rhubarb mixture
- Sprinkle with the remaining sugar and bake for another 20 minutes
This is another comfort dish that you will wish to serve hot from the oven with some tea or coffee. Hot apple cider (with a cinnamon stick) or Glühwein works really well also. This is great for après-ski.
Stay well as we winter on and be in touch at pcormier@ranaprocess.com.
