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.
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.
9 comments:
You did a great job and I think cutting the ginger was a good idea as was adding the cinnamon. I didn't pay a lot of attention to how Dorie told us to cut the rhubarb because I used some I had in my freezer that was cut into much smaller than 1" chunks!
Welcome! Your cobbler turned out great and if you both like it, I say you scored.
Sounds like finding the rhubarb was quite the adventure - I'm impressed at your persistence! More cherries are always better though, I agree.
Wow, you had quite a hunt for rhubarb, huh? I cut mine into little slices. I never even saw the "1 inch piece" instructions. But I guess it worked out for me. Looking forward to what you do next week!
your top picture is gorgeous - but cobblers are hard to photo, i agree!! i didn't have any trouble with the rhubarb, but so many of you did! maybe it's because of where i live? who knows!
still waiting on you to join our group...:)
Nice job! I personally would add more rhubarb and take away some of the cherries, but I'm a rhubarb freak.
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Good work! Cobblers are so nice and easy--I like your ideas for changing it around.
Your modifications sound delightful. I love the raw sugar on the top of your biscuit top. Great job
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