Spring has sprung!



At least, it's sprung enough for there to be a healthy hunk of rhubarb growing in my parents' patch. I picked some this weekend and combined it with some leftover blackberries and strawberries for a super tasty spring-inspired cobbler. Rounding out the filling with vanilla, lemon, ginger, and cinnamon added enough interest but not too much to overwhelm the freshness of the fruit.

But what to do about the topping? Wanting to break out of that old flour-butter-sugar rut, I created a new type of topping with buttermilk, pecans, oats, and whole wheat flour, resulting in something that lies spiritually between a crumble and a giant cookie. Don't forget the ice cream!






Rhubarb-Berry-Buttermilk Cobbler

Ingredients:

for the filling:

• 2 cups chopped rhubarb
• 2 cups berries (whole blackberries are OK- if using strawberries cut in quarters)
• 1/3 cup sugar
  
• zest from 1/2 lemon
• juice from 1 lemon
• 1 Tblsp flour
• 1/4 tsp cinnamon
• 1/4 tsp ginger
• 2 tsp vanilla
• small pinch salt
  

for the cobbler:

• 1 cup oats (not quick cooking)
• 1/2 cup whole wheat pastry flour
• 6 Tblsp butter
• 1/2 cup brown sugar
• 1/2 tsp ginger
• 1/2 tsp cinnamon
• large pinch salt
• 1/2 cup buttermilk
• 1/4 cup chopped pecans

Method:

• Preheat oven to 375.
• Combine rhubarb, berries, and spices in a bowl and mix together. Set aside for about 15 minutes.
• Meanwhile, in a food processor, put butter, oats, flour, sugar, salt, and spices. Pulse until butter is in chunks about the size of peas.
• Add buttermilk and pulse a few times to combine. Then, add pecans and pulse to combine.
• Pour fruit into 9-inch square or round pan.
• Scrape dough out and pat it on to fruit in an even layer with your hands. Leave a little space around the edges (about 1/2 inch.) The dough will be sticky.
• Put in oven for 30-35 minutes.
• Remove from oven and leave on counter to cool. Cover with a towel.
• To warm before serving, turn oven to 250 and put cobbler in for about 10 minutes.