Rhubarb Cobbler

The biscuit topping for this cobbler is nice and light, making it perfect for more delicate fruits, such as peaches; I'll let you know when we get to peach season.  The recipe is adapted from Williams-Sonoma Essentials of Baking.  The recipe calls for a cinnamon-sugar topping, which I changed to a turbinado sugar topping, as there is already cinnamon in the cobbler, and the turbinado gives an interesting little crunch.  I drizzled the cobbler with a little thickened cream.

Rhubarb Cobbler

Filling:

1 cup water

1 cup sugar

2 Tbsp cornstarch

4 cups (about 6-8 stalks, depending on size) rhubarb, chopped

Bring the first 3 ingredients to a boil over medium heat, stirring until thick and clear, and add the rhubarb.  Cook, stirring frequently, about 10 minutes.  Pour into a 9" pie dish, or 8 individual baking dishes.

Topping:

2/3 cup buttermilk

1 tsp vanilla extract

1 1/2 cups AP flour

1/3 cup sugar

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

6 TBSP cold butter, cut into small pieces.

Mix the buttermilk and vanilla and set aside.  In a stand mixer fitted with the paddle attachment, sift together all dry ingredients, including the sugar.  Add the butter pieces and mix on low speed until small crumbs form (about a minute or so).  Add the buttermilk slowly until a soft dough forms and all crumbs are evenly moistened.

Using an ice cream scoop, drop the dough onto the surface of the fruit.  It will spread as it bakes.  Sprinkle with turbinado sugar and bake for 30-35 minutes, or until a toothpick inserted into the biscuit dough comes out clean.  Cook on a rack for at least 15 minutes.  Serve hot with my favorite - Creme Fraiche ice cream from Jeni's!