Cherry Rubarb Cobbler. Yum.
Okay. So I'm not an official member of the TWD team, and it's not even Tuesday. But I got the Baking bible everyone's been blogging about. And I felt like baking.
My rhubarb had a hard time baking through fully, and I ended up having to tent my cobbler just so my biscuits wouldn't become rocks. They're still hard, but they could be much harder. I had a choose between Bing and Rainier cherries - I choose Bing, and the color and taste worked so well with the rhubarb. The cobbler's great with ginger/vanilla ice cream, fresh vanilla whipped cream, or my route, sour cream. The sour cream mellows out the spicyness from the ginger in the crust and fruit, and adds a wonderful tanginess.
Find the recipe on Amanda's page.
My favorite breakfast: leftover cobbler.
