We are overdosing on rhubarb around here!!! We had to cut it back to make room for my tomato plants and cucumbers and it is coming back stronger than ever.
It was only last month that I ended up using Cranberries in place of Rhubarb in this delicious Rosewater Bundt Cake. My rhubarb wasn't in yet and the market had sold out of it before I decided to go back and pick some up. So I turned to cranberries which was a perfect substitute.
That means any recipe that calls for cranberries is a great recipe for rhubarb as well....good thing because I have been cooking and baking up a storm and still have freezer bags full of this wonderful vegetable that we treat as a fruit.
I will be sharing two new muffin recipes with you in the near future one with strawberries and rhubarb and the other with banana and rhubarb. Not to mention all the rhubarb muffins I have shared with you previously like these Cinnamon Rhubarb Muffins and these Sour Cream Rhubarb Muffins.
Today I am sharing a recipe for a blueberry, strawberry and rhubarb cobbler that I made using up not only some of the rhubarb but some berries that had been in my refrigerator for a day too long. Cobblers, pies, crumbles and cakes are a great way to use up fruit that is not as attractive as it once was.
Rhubarb can also be used in savory dishes. This recipe for Strawberry Rhubarb BBQ sauce is sure to become a family favorite. This rhubarb chutney is a perfect side for grilled ham steaks. And this week I am going to make a Chicken Stir Fry with Rhubarb and Asian Spiced Shrimp Tacos with Gingered Rhubarb Sauce so stay tuned for those.
Speaking of this week...here is my Weekly Menu. We are going to Frank's sister's for dinner tonight. Tomorrow the neighbors are coming over for a potluck.
Saturday
BBQ at Roz's
Sunday-Neighborhood Potluck
BBQ Ribs
Mac and Cheese with Smoked Turkey
Memorial Day
Chicken Caesar Pasta Salad
Taco Tuesday
Grilled Pork Tenderloin Tacos
Wednesday
Leftovers
Thursday
Chicken Stir Fry with Rhubarb
Friday
Shrimp Tacos with Gingered Rhubarb Sauce
We are still working on the Master Bath....well we are still watching our contractor and his guys work on the master bath. This is where we are right now. John and Frank are working on the electrical today. The contractor will be back on Tuesday to start putting up the dry wall. The shower tile is also scheduled to arrive on Tuesday so as soon as the dry wall is up and ready the tile guy can get the floor and shower done. We probably have another 3 weeks, at least, before it is completed.
Have a wonderful holiday weekend. This cobbler is the perfect dish for you to take to any gatherings to which you may be going. Enjoy and may God Bless the souls of all who gave their lives so that we can enjoy the freedoms that we so often take for granted.
Yield: 9 servings
Blueberry, Strawberry, Rhubarb Cobbler
A wonderful mixture of fruits topped with a thick crust for a sweet tart treat.
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
Ingredients
- 3/4 c. sugar
- 1/4 c. flour
- 5 c. sliced rhubarb, blueberries and strawberries
- 1/2 t. cinnamon
- 1 T. Butter, diced small
- 1 c. flour
- pinch of salt
- 1/3 c. canola oil
- 1/3 c. buttermilk
- 1 T. sugar
Instructions
- Toss the fruit with the flour, cinnamon and sugar. Pour into an 8" square baking pan that has been treated with baking spray. Sprinkle the diced butter over the fruit.
- Mix the flour, salt, oil, buttermilk and sugar in a large bowl with a wooden spoon until a sticky dough is formed. Place onto a piece of parchment paper and top with another piece of parchment. Roll into a rough square and place on top of the fruit. You don't need to cover the fruit completely.
- Bake in a preheated 425* oven for 45-55 minutes, until golden brown and bubbly.
Nutrition Facts
Calories
237.22Fat (grams)
9.74Sat. Fat (grams)
1.51Carbs (grams)
35.79Fiber (grams)
1.97Net carbs
33.82Sugar (grams)
19.82Protein (grams)
2.79Sodium (milligrams)
45.25Cholesterol (grams)
3.75
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