Paul has this idea that we should only eat dessert once a week.
It’s not the most fun idea he’s ever had, but it’s a sensible one and I usually try to play along.
The problem is, that while he is pretty good at sticking to the plan, I am miserable at it. Let’s just say I’m more committed to the idea in theory than in practice.
Last week, even though I knew that I would be making (and eating) my sister’s birthday cake over the weekend, I couldn’t resist also buying some brilliantly-colored rhubarb for a mid-week dessert.
In a half-hearted attempt at moderation, I decided to make just a pair of individually-sized cobblers.
I mixed the rhubarb with a few raspberries, divvied the fruit mixture between two ramekins and topped each with a chubby cornmeal biscuit. The vivid pink cobblers made for a cheerful weeknight splurge.
With a dollop of plain yogurt, these cobblers — which, if you think about it, aren’t much more than a biscuit and some jammy fruit — could just as easily pass for an indulgent breakfast too.
That’s an idea I could get behind.
Inspired by a rhubarb/raspberry cobbler recipe the New York Times.
I used fairly big ramekins (with a fluid volume of about 10 ounces) to make generously-sized individual cobblers, but this recipe could also make 3 or 4 daintier desserts in smaller ramekins. Just keep an eye on them as they bake because they might finish in less time.
Also, I did not line my baking sheet but as you can see in the pictures I really should have. A little foil or parchment under your ramekins will make cleanup easier.
- 3 stalks rhubarb (about 3/4 pound)
- 1/2 cup raspberries (fresh or frozen)
- 1 1/2 teaspoons cornstarch
- 1/4 cup sugar
- 1/2 cup all purpose flour
- 1/2 cup finely-ground cornmeal
- 2 tablespoons sugar, plus extra for sprinkling
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons butter, cubed
- 1/2 cup milk
Preheat the oven to 350 degrees and line a baking sheet with parchment or foil.
Remove any especially stringy bits from the rhubarb and slice into pieces about 1/4"-1/2" thick. Combine with the raspberries and toss with the cornstarch and 1/4 cup sugar. Divide evenly among two ramekins and set aside.
In a separate bowl, whisk together the flour, cornmeal, baking powder, 2 tablespoons sugar and the salt. Add the cubes of butter and, using your hands, work it quickly into the dry ingredients. When all the chunks of butter have been incorporated into the flour-cornmeal mixture, add the milk and stir to combine.
With floured hands, form two thick biscuits, being careful not to overwork the dough. Place the biscuits on top of the fruit mixture in the two ramekins, set both ramekins on the baking sheet and put in the oven to bake for about 35 minutes, until the biscuits are golden and the fruit is bubbling.
Serve warm, with vanilla ice cream, whipped cream, or a little plain yogurt