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Kate Heyhoe

Kate's Global Kitchen

by Kate Heyhoe

 

Bring on the Rhubarb Cobbler!

 
"A cobbler is a low-fat alternative to a fruit pie. You get the fruit and a bit of the crunch without the richness of all that shortening-based crust."     —Danella Carter, in Down-Home Wholesome
Rhubarb  

Cobblers come in all flavors in the South, but they typically showcase the best fruit of the season—berries in the spring and peaches in the summer. Right now, rhubarb is still at its peak but it won't be for long. This recipe from Danella Carter's Down-Home Wholesome pairs the tart, red rhubarb with the spiciness of fresh ginger. Make it in the morning and take it with you to your families' Memorial Day picnic. You'll be saving the best for last!

 

Rhubarb-Ginger Cobbler

Rhubarb and ginger are as good a pair as Fred and Ginger. Here, the gingerbread shares equal billing with the fruit.

4 cups coarsely chopped rhubarb
1 cup sugar
1 teaspoon allspice
1/4 cup butter
1/4 cup tightly packed dark brown sugar
1 egg
1/3 cup sorghum molasses
1 tablespoon crystallized ginger, minced
2 tablespoons grated gingerroot
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon dry mustard
1 teaspoon baking soda
1-1/4 cups sifted all-purpose unbleached flour
1/2 cup 1 percent fat buttermilk

Put rhuharb in a bowl. Pour 1 cup sugar over and toss well to mix. Let stand in refrigerator for an hour. Drain rhubarb and discard all but 1/4 cup juice. Return to its bowl, sprinkle with allspice, and toss.

Preheat the oven to 350 degrees F. Butter a large rectangular baking dish. In a large mixing bowl, cream butter with the brown sugar. Beat the egg into the creamed mixture and add the sorghum, crystallized ginger, and the gingerroot. In a small bowl, mix together the ground ginger, cinnamon, mustard, baking soda, and the flour. Add in increments to the batter, stirring as you go along. Add the buttermilk and beat until smooth. Pour the rhubarb mixture into the bottom of the pan. Drop the ginger mixture by the teaspoonful on top. Bake for 30 minutes and then turn the oven temperature down to 325 degrees. Bake for another 15 minutes, until cake is well browned.

Makes 8 servings

Per serving: 217calories / 7gmfat / 34gm carbohydrate / 189mg sodium

Recipe from:
Down-Home Wholesome
by Danella Carter
Plume Trade paperback, $15.95
Reprinted by permission

 
Down-Home Wholesome Recipes

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This page originally published as a Global Gourmet Today column in 1998.

Copyright © 2007, Kate Heyhoe. All rights reserved.

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This page modified January 2007


 

 
 

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