Rhubarb Cobbler

Name: Rhubarb Cobbler
Yield: Serves 6
Ingredients: Short Biscuit topping (recipe follows); 2-3 Tbsp. cornstarch mixed to a thin paste with cold water; 2-3 Tbsp. cornstarch mixed to a thin paste with cold water; 2-3 Tbsp. cornstarch mixed to a thin paste with cold water; 2 Tbsp. butter, melted; 6 cups rhubarb, cut in 1-inch pieces; 1½ cups sugar; ½ cup water

Preparation info

Serves
6

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

“From an old and resourceful Arizona housekeeper, a natural cook, and one always ready to rise to the occasion . . . even on an isolated ranch.” The following is adapted from her recipe printed in Emma Paddock Telford’s Good Housekeeper’s Cookbook, 1908.

Ingredients

6 cups rhubarb, cut in 1-inch pieces
1½ cups sugar
½ cup

Dessert
Vegetarian

Method

Combine the fruit, sugar, and water in a heavy pan. Heat slowly until the rhubarb juices begin to flow. Raise heat slightly and simmer until the rhubarb is tender (this will depend on how young and fresh the rhubarb is). Stir often to prevent scorching. When the fruit is very soft, add the cornstarch paste in a slow thin stream, stirring rapidly. Use only enough to make a fairly thick, smooth s