Rhubarb is one of the few colorful items at the Minnesota Farmers' Market in June. Everyone has had Strawberry Rhubarb - but have you tried the sour/tart combination of Sour Cherry and Rhubarb? This is a must for any summer BBQ.
Cherry Rhubarb Cobbler
2 lbs Rhubarb cut into 1/2" pieces
3 24oz jars Morello cherries (trader joe's -best!)
1.5-2 cups sugar
1/2 cup cornstarch
Pinch of salt
1 1/2 cups dry red wine
1 1/2 cups reserved cherry juice
1 cinnamon stick
1/2 tsp almond extract
Biscuit Topping (from The New Best Recipe)
10 oz (2 cups) flour
2.5 oz (6 TBSP) sugar
1/2 tsp bkg pwd
1/2 tsp bkg soda
1/2 tsp salt
6 TBSP cold butter cut into 1/2" cubes
1 cup buttermilk
2 TBSP raw sugar for sprinkling
*Preheat oven to 425 F
* Prep Filling. Cut rhubarb, drain cherries (reserve juice). Mix sugar, cornstarch and salt together in dutch oven (or other large pot). Stir in wine and reserved cherry juice to dissolve. Add cherries and rhubarb. Let sit - to macerate - for at least 15 minutes.
While fruit is macerating - bake biscuits.
* Biscuits: in a food processer, blend dry ingredients. Add cold butter and pulse about 10 times until dough is in pea size balls. Transfer dough to a medium bowl and stir in buttermilk. Using a 1 3/4" scoop - create 12 dough balls on parchmet lined cookie sheet. Sprinkle with sugar. Bake until lightly browned on top and bottom (about 15 minutes.) Do not over bake - they are going back in the oven shortly. Leave oven on.
* Cook fruit. Stir fruit and liquid mixture over medium heat until it comes to a boil. Let simmer and thicken (1-5 minutes depending on how much liquid was released from rhubarb.) Cook this until it is the thickness of pie filling (or desired thickness). You can cook down the liquid - or dissolve more cornstarch in a bit of water over heat until thick to add to the mixture.
* 15 Minutes before serving: Pour hot fruit mixture into serving/baking dish. Place biscuits on top of fruit. Cook cobbler at 425 until fruit is bubbling and biscuits are deep golden brown (about 10 minutes if filling started hot, longer if you let filling rest). Serve warm.
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