Seasonal Eating: Rhubarb Peach Cobbler

April 23, 2013

Rhubarb peach cobbler welcomes the warmth of spring.  This fruit dessert is homey and so good.  The recipe suggests using fresh peaches, but as it's not exactly peach season yet frozen will also work.  The buttery biscuits soak the fruit compote and the ice cream make this sweet treat even richer.

Rhubarb Peach Cobbler
Recipe Courtesy of La Bella Vita Cucina

3 cups Rhubarb, chopped into ½" pieces
3 cups Peaches, fresh if possible, sliced
1/2 cup Peach Juice (from can or from juice of frozen peaches)
1 cup Sugar
3 tablespoons Corn Starch
1 teaspoon Cinnamon
1/2 teaspoon Salt
1 teaspoon Vanilla
For the Cobbler Biscuits:
2 cups Flour
2/3 cup Sugar
3 teaspoons Baking Powder
1 teaspoon Salt
4 tablespoons chilled unsalted butter, cut into pieces
1 1/3 cups Whipping Cream
2 teaspoons Vanilla
2 tablespoons melted Butter
6 tablespoons Sugar
1 cup chilled Whipping Cream
1/4 Golden Brown Sugar
1/2 cup Sugar
Begin by making the filling first.
In a large saucepan, combine the sugar, cornstarch, cinnamon, salt.
Add the peach juice and vanilla.
Stir in the chopped rhubarb.
Boil for 2 - 3 minutes.  Add the peaches.Stir gently.
Pour mixture into large baking dish
Set aside while you make the cobbler biscuit mixture.
Combine all ingredients except for the whipping cream in a medium bowl.
Cut the mixture up into a coarse texture forms.
Add the whipping cream and stir until a soft dough forms.
Roll the dough out on a lightly floured surface.
Cut dough into 3" square or round biscuits.
Arrange biscuits side by side on top of peach-rhubarb filling in baking pan.
Brush the dough with 2 Tbsp. melted butter.
Sprinkle sugar all over the top.
Bake cobbler until the biscuits are puffed & golden brown
About 30 minutes at 375 degrees,
The top should be golden brown, or until you have the degree of doneness that you perfer.
While the cobbler is cooling:
Blend the whipping cream with the golden brown sugar and regular sugar.
Serve with ice cream, the whipping cream OR BOTH! :-)

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