Bo Friberg

Rhubarb Cobbler

Preparation info
  • Yield: 2 cobblers, 10 inches in diameter, or

    16

    servings
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Rhubarb cobbler is excellent served with Honey-Vanilla Frozen Yogurt instead of Romanoff sauce.

Ingredients

  • 5 pounds (2 kg 275 g) rhubarb stalks
  • 2 ounce

Method

  1. Wash and dry the rhubarb. Trim the top and bottom off each stalk and discard. If any stalks are wider than 1 inch (2.5 cm), cut them in half lengthwise. Cut the stalks into ½-inch (1.2-cm) slices.
  2. Place a stainless steel bowl in the oven until it is hot. Stir the cornstarch and sugar together in the bowl, add the rhubarb pieces, and toss to coat them thoroughly