For this month's Baking with Dorie baking group, Ryan of Behr Necessities chose a fantastic dessert, Cherry Rhubarb Crisp. I ended up with Strawberry Rhubarb, and I was happy with the result. This is the second time I've done a strawberry rhubarb combo dessert, and I must say, I love the tartness which the rhubarb brings. I've always loved Granny Smith apples, which you could used to substitute in, if rhubarb is unavailable.
The whole wheat biscuit topping added an earthy, wholesome quality to the cobbler, and here I substituted buttermilk instead of whole milk (which I'd forgotten to purchase.)
The one tiny complaint is that I wish the juices had been thicker. Does that mean I should have used more cornstarch? I'm not sure, but since I have extra rhubarb, I know I'll be trying it again...
Eaten hot out of the oven, with a scoop of vanilla bean ice cream... dessert heaven!
I tend to make lots of crisps but hardly any cobblers. This one looks lovely, though! What beautiful photos.
ReplyDeleteOh, thank you for reminding me of another reason that I'm happy to be up in the Northland where rhubarb is a-plenty! Of course, I did have to drive 6 miles into town to get wi-fi so I could leave you this comment! :-) Happy Fourth!
ReplyDeletexoxo
Rachel
Yours looks beautiful. Mine was a mess, I hate to admit. It tasted great though. A good dessert. I changed the fruit.
ReplyDeleteI found mine to be pretty juicy - maybe it's the cherries? Or maybe strawberries need more cooking time to let out their juices? As long as everyone loves the dessert, who cares! ;-)
ReplyDeleteThanks for baking along!
I also found mine to have less juice, but it was great nonetheless!
ReplyDeleteYours looks fantastic! I agree that the juices didn't thicken up as nicely as I'd hoped, but it was still very good. I wish I'd had some vanilla ice cream in the house, and that addition looks delicious :)
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