You’ve probably noticed all the rhubarb poking up at grocery stores lately. I’ve used the opportunity to make one of the rhubarb recipes in the MSBH.
Another reason I chose this recipe is that I’ve been knee-deep in remodeling my laundry room and it has eaten up all my free time. What should have taken about a week grew into a three-week endeavor. You know how it goes – initially I was going to pull up the old flooring and put down new tile, slap up a couple fresh coats of paint and be done with it. But as I pulled out the old linoleum, I started to notice all the other things that need updating or replacing and wouldn’t it just be easier to do it now while everything else is torn up?
Two new doors, a new light fixture, and some new cabinets later, it’s finally finished and I can re-dedicate my free time and energy to baking many of the more involved recipes that still await me in the MSBH. Until then, however, I offer up these Raspberry-Rhubarb Biscuit Cobblers.
They’re quite easy to make. The rhubarb and raspberries are combined with some other ingredients and placed in ramekins and then a biscuit batter is made with cake flour, yogurt, and lemon zest (among other things) and scooped on top. The batter is incredibly fluffy, almost like a mousse.
While baking, the fruit mixture gets bubbly and syrupy while the biscuit topping puffs up a bit and then falls like a souffle. The end result is almost a bread pudding type of topping. It’s very bready and moist with a surprisingly sweet flavor. I didn’t like the way it clashed with the thick, tart rhubarb-raspberry part of the cobbler. It just didn’t seem like a good combination to me. I also think the ratio of fruit-to-topping was way off. You want far, far more fruit than topping.
After a few bites, we ended up scraping off the topping and just eating the fruit filling. The fruit part was gangbusters.