Rhubarb Recipes

Rhubarb Roly-Poly Cobbler

Filling
2 pounds fresh rhubarb or 6 cups defrosted frozen unsweeetened rhubarb
1 tablespoon sugar
1 teaspoon finely grated orange zest

Biscuit Dough
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons finely grated orange zest
1/2 teaspoon salt
6 tablespoons butter, chilled, cut into small pieces
1 large egg
Milk
1 tablespoon butter, melted

Preheat oven to 400F. Butter 9 X 13 inch baking dish.

Making syrup: In a medium sized saucepan combine the sugar with the water, cinnamon and nutmeg. Bring to a boil. Reduce the heat and simmer for 5 minutes. Measure out 1/2 cup of the syrup; set aside. Pour the rest of the syrup into the prepared baking dish.

Making the Filling: Cut the rhubarb into 1/4 inch pieces. Toss with sugar and orange zest - set aside.

Making the biscuit dough: Combine the flour, sugar, baking sod, orange zest, and salt in a mixing bowl or a food processor. Mix well or process briefly to mix. Cut inthe butter with two knives until mixture resembles coarse crumbs. Break the egg into a measuring cup and beat slightly. Add enough milk to make 2/3 cups. Add to the flour mixture and stir with a fork until the dough comes together as a ball. Refrigerate the dough for 10 minutes to make it easier to handle.

Turn the dough onto a lightly floured board and knead lightly 10 to 12 times. Roll out the dough to form a 9 X 12 rectangle. Brush the dough with the melted butter. Throughly drain the rhubarb (approx. 5 cups should be left). Spread the rhubarb over the dough. Leaving 1 inch of bare dough all the way around. Roll up the dough, as for a jelly roll, starting with the long edge. Pinch the edge of the roll to seal it.

Cut into 12 slices and place in the syrup. Bake for 35 minutes. Drizzle with the reserved syrup and bake for another 10 minutes.

*Works well with thinly sliced apples too.

Rhubarb Cobbler Index

• Rhubarb Roly-Poly Cobbler
• Nova Scotia's Rhubarb Cobbler
• Rhubarb Cobbler

Nova Scotia's Rhubarb Cobbler

Mix together the sugar, salt and cornstarch. Add the rhubarb and water and pour into a greased 9 X 9 pan. Place in a 425F oven and bring to the boil.

Top with the following batter:
2 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
3 tablespoons sugar
1/4 cup shortening
1 cup milk (approximately)

Combine flour, salt, baking powder and 2 tablespoons of the sugar. Cut in the shortening until the consistency of cornmeal. Add milk and mix to make a drop batter. Drop by tablespoons on the hot fruit mixture and sprinkle with the remaining tablespoon of sugar. Bake another 20 minutes. Serves 9.

Rhubarb Cobbler

Mix cinnamon, 2 cups sugar. Pour over rhubarb and let stand; stir frequently. Mix 2 cups flour, baking powder, salt, 6 tablespoons sugar; add shortening, egg, milk; mix with beater. Put flour mixture in bottom of greased 9x13" pan. Spread rhubarb mixture over top. Combine butter, 1/4 c sugar, 3 tablespoons flour; sprinkle over rhubarb. Bake 45 minutes in 350F oven.

Rhubarb Cobbler Index

• Rhubarb Roly-Poly Cobbler
• Nova Scotia's Rhubarb Cobbler
• Rhubarb Cobbler

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