Hmmm... well this was an adventure to say the least. First of all, cherries are quite expensive around Arizona. Second, Glenn makes a big deal about how good Rainier cherries are every time we see them, and those are even more expensive than normal red cherries. Third, rhubarb is near impossible to find here. First we checked Target, because we always shop there, then we went to Fry's since we were right by one at the time, then off to AJ's where they had one lone stalk, then to Trader Joe's where we wanted to get all American Psycho style on all the self-righteous hippies, and FINALLY to another AJ's where we found about a pound of rhubarb at last.
I have to say, this was all a bit ridiculous. Everything was easy to prepare and the dough for the topping came together wonderfully and tasted delicious pre-bake. Before I baked it all, I sprinkled a generous amount of raw sugar over the top, which worked out beautifully. However, there are a few changes I would make to the recipe (out of respect of Dorie Greenspan and the copyright laws I won't post the actual recipe). In my opinion, there is too much rhubarb in the cobbler and the next time I would do about 3-4 ounces less and do an equal amount more in the cherries. I would also cut the rhubarb into 1/4 inch pieces as opposed to the 1 inch pieces the recipe calls for. I like my rhubarb more mushy than crisp. Oh yeah, and I halved the amount of ginger in the fruit mixture and added a 1/4 teaspoon of cinnamon. Muy bueno. This really was a fun pick because it was SOOOO easy and it made me think twice about what otherwise seemed like a boring biscuit like top.
As for the end result, Glenn and I both enjoyed it. However, it doesn't photograph well (at least not for me). We agree that the rhubarb should be cut much smaller. I also underbaked the cobbler by about 4-5 minutes. Overall, this was a challenge to get everything together, but it was super easy to make and yummy in the end. Before I forget too, I must credit Amanda from Like Sprinkles on a Cupcake for choosing such a great and easy recipe. This week's TWD in one word: simple.