Much thanks to Amanda from Like Sprinkles on a Cupcake for selecting this week's dessert, Cherry Rhubarb Cobbler. This recipe provided me with a few more firsts since I have never:
- pitted cherries
- touched rhubarb
- & even baked with whole wheat flour!
Just a few more milestones met & crossed in my short baking career!
I was lucky and was able to find rhubarb in 2 different stores since it is going out of season very quickly. Whole Foods was charging $4.99/lb(!!!), almost as much as a gallon of gas and the Dekalb Farmers Market was charging 89 cents/lb & the rhubarb came from Washington State. See if you can figure out which store I purchased it from! :-)
We had fresh ginger at home so we used less ginger than Dorie called for because it was so potent, and omitted it from the biscuit topping. The cobbler was done in about 40 minutes and we all dug in literally 20 minutes later.
I absolutely loved it- all the flavors just tasted so perfect together for me, and topping it off with Breyer's vanilla just threw it over the top because it was still so warm. My husband wasn't as crazy about it, he's not much of a ginger fan and my mom also liked it. So 2 votes yes, 1 vote no. I would make this again just to eat all by myself! Can't wait till next June for the first arrivals of local rhubarb!