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!