August 13, 2012

Mini Cherry Rhubarb Cobblers

1Featured Pies and Tarts, desserts, Dorie Greenspan, Recipes, TWD 0

A couple of years ago (okay, FOUR years ago), I was baking along with the Tuesdays With Dorie group. This was the summer I learned almost everything I know about baking – mainly – bake, and bake a LOT. It’s the only real way to learn. Before that summer, I barely cooked or baked anything at all, but thanks to the friendships and perseverance I learned in that great group, I am where I am today. Developing recipes, being featured in magazines, operating a fanciful cake business. I know I am lucky.

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I also can’t believe it was four years ago that I made Dorie Greenspan’s version of these mini-cobblers. Before that challenge, I had never even touched rhubarb. Heck, I’d never pitted a cherry if we are being totally honest. It was my first real cobbler, the one I judge all others by.

Today’s recipe is based very heavily on Dorie’s. All I have basically done is use all purpose flour, add a bit more seasoning (I really like the zip of the ginger), added a few ingredients, some cream, and divided the recipe up so that it fit nicely into 6 ramekins or 3 larger soufflé bowls. The cherries and rhubarb play so well together – the tangy and tart – and topped with vanilla ice cream, you are hard pressed to find a better summer dessert.
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Mini Cherry Rhubarb Cobblers

adapted from Baking:From My Home to Yours

Filling:

1 pound sweet cherries, pitted & halved
12 ounces rhubarb, trimmed, peeled & cut into 1/2 inch pieces
1/3 cup sugar
1 tablespoon cornstarch
2 teaspoons ground ginger
1/4 teaspoon cinnamon
juice of 1/2 lemon

Topping:

1 1/2 cups all-purpose flour
1/4 teaspoon cardamom
3 tablespoons (packed) brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
4 ounces butter, cut into 18 pieces
1/4 cup milk
1/4 cup heavy cream

Make the Filling:

In a small bowl stir together the sugar, cornstarch, ginger and cinnamon until well mixed.

Place the cherries and rhubarb into a large bowl, sprinkle over with the mixed dry ingredients and stir well. Add vanilla and lemon juice, stir well. While making the topping, stir every few minutes.

Make the topping:

Put the flour, cardamom, sugar, baking powder, salt and ginger into a food processor. Pulse to blend. Sprinkle the butter pieces over the top, then continue to pulse until the mixture resembles breadcrumbs.

Drizzle in the milk and cream and continue to pulse until it forms moist clumps. Turn out onto a very lightly floured board. Cut into small pieces and shape each into a rough ball.

Assemble the dish:

Preheat oven to 375.

Place the fruit and any juices evenly into each of 3 or 6 baking dishes. Top with the prepared dough balls. Sprinkle with demarara sugar if desired. Bake at 375 for 20-25 minutes (if making 6) or 25-30 minutes (if making 3) or until the topping is golden and fruit bubbling.
Cool the cobbler for at least 20 minutes. Serve with vanilla ice cream and enjoy!

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