HONEY RHUBARB COBBLER recipe

HONEY RHUBARB COBBLER

INGREDIENTS

• 8 cups sliced (fresh or frozen) rhubarb
• 1/3 cup wild fireweed honey
• 1/3 cup wildflower honey
• 1/4 cup all purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon orange juice

Cobbler Topping:

• 1 1/2 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 pinch salt
• 1/4 cup cold unsalted butter cubed
• 2/3 cups buttermilk

Orange Sugar Topping:

• 3 tablespoons granulated sugar
• 1 tablespoon grated orange zest
• 1 tablespoon butter melted

METHOD

In bowl, combine rhubarb, honey, flour, sugar and orange juice until well coated; scrape into greased 8-inch (2 L) square baking dish. Set aside. 

Cobbler Topping: In separate bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until crumbly. Drizzle with buttermilk, tossing with fork to make shaggy dough. Turn out onto lightly floured surface; knead 5 or 6 times until dough comes together. Roll or gently press into 8-inch (20 cm) square; cut into 9 pieces. Arrange on top of rhubarb mixture.

Orange Sugar Topping: In small bowl and using fingers, rub sugar with orange zest. Brush biscuit tops with melted butter; sprinkle with orange sugar.

Bake in 375ºF (190ºC) oven until cobbler topping is fluffy and golden and filling is bubbly (if topping browns too quickly, cover loosely with foil), about 50 to 55 minutes. Serve warm.