served with vanilla ice cream and garnished with lemon zest and thyme (because that was the only edible green stuff growing in my garden today)
FILLING8 C raspberries (or 3 12oz packages frozen)
4 C rhubarb, cut into small pieces
1 C sugar
1/4 C flour
1/8 C arrowroot powder (or just use more flour)
3/4 C honey
1 C sugar
1/4 C flour
1/8 C arrowroot powder (or just use more flour)
3/4 C honey
1 T butter & 2 T butter
Butter a 9" x 13" pan with 1 T butter. In a bowl, gently fold together raspberries and rhubarb. Add sugar, flour, and arrowroot and mix gently. Mix in the honey. Dump this into the pan and spread evenly. Do not tamp down.
Cut the 2 T butter into very small pieces and dot the top of the filling.
Zest lemon onto top. (Use 1 lemon--optional)
TOPPING
1 C unbleached flour
1/2 C whole wheat pastry flour
pinch salt (optional)
1/2 C brown sugar
1 1/4 C butter
1 C rolled oats
In food processor, mix together flours, salt, and brown sugar. Then mix in butter. Pour this mixture into a bowl. Add oats and stir. Coat the top of the filling with this mixture. Bake 1 hour at 375.
In food processor, mix together flours, salt, and brown sugar. Then mix in butter. Pour this mixture into a bowl. Add oats and stir. Coat the top of the filling with this mixture. Bake 1 hour at 375.
eat, enjoy!
NOTE: None of the proportions of the ingredients in this recipe are crucial with one exception. There must be enough butter to hold the cobbler topping together when pressed between your fingers. This recipe is not super sweet, so if you want it sweeter, add more sugar.
for more about rhubarb, check out these links:
http://en.wikipedia.org/wiki/Rhubarb
http://www.rhubarbinfo.com/
http://urbanext.illinois.edu/veggies/rhubarb1.html
On March 21, 2010, I am linking to Little Andalucia's Friday Features--Link Party. Come join and/or see more creativity HERE.
photos by me ©2009
