Rhubarb Grunt

This is another American inspiration. A grunt is like a cobbler or a slump: at its most basic, fruit stewed in the oven with a scone-like topping. Here it is made with cream in place of butter; I’d never come across it before and I doubt it’s traditional, but it is gorgeously light and tender, and ridiculously easy to knock up. This version comes from The San Francisco Chronicle Cookbook, contributed by the illustrious