TWD: Cherry Rhubarb Cobbler

Another cobbler this week for Tuesdays with Dorie, this time a Cherry Rhubarb one, picked by Amanda from Like Sprinkles on a Cupcake. The recipe for this cobbler can be found in Dorie's Baking or on Amanda's blog.

I had never worked with rhubarb before although we have it in abundance at the moment. Cherries is a different story, we all love them! I pitted them with a chopstick, a trick I read about in the Question and Problem section on the TWD site. It worked great so no need to buy a cherry pitter for this cobbler.

The top differs from the mixed berry cobler, which has a rolled top, this one has little biscuits floating around in the fruit mixture.
How did we like this one? Well to be short we didn't, the biscuit was the best part, the fruit we didn't care for, the rhubarb was overpowering and the taste of the cherries was lost. I think we just stick to fresh cherries next time.
I might try this one with different fruit in the future, apples could be nice.

Comments

Engineer Baker said…
Too bad you didn't like it, but it sounds like you have some other combos that you can try and probably like better. And hey, you can always pick the topping off and eat it by itself!
July 22, 2008 at 2:14 PM
Sarah said…
it looks good!
July 22, 2008 at 3:29 PM
Anonymous said…
Ah, bummer. Oh well, it looks great, anyway. I dig how you arranged the biscuit.
July 22, 2008 at 4:24 PM
Susie Homemaker said…
oh well - at least you know now...,but it looks great!!
July 22, 2008 at 7:53 PM
Pamela said…
It does look good, but it stinks that it was a disappointment.
July 22, 2008 at 9:34 PM
Anonymous said…
I'm sorry you didn't like it! But it looks great!
July 22, 2008 at 10:14 PM
April said…
Sorry it was disappointing, but it does look great!
July 22, 2008 at 10:48 PM
Mary Ann said…
It still looks great, even if it wasn't your favorite!
July 22, 2008 at 10:51 PM
Heather B said…
Your cobbler looks delicious! Great job! Sorry it wasn't a favorite, maybe next time!
July 23, 2008 at 1:45 AM
Mari said…
That's a bummer that the rhubarb wasn't to your taste! My DBF is English and loves the stuff, and I grew up eating it as well, so we're fans. I wish I hadn't had to opt out this week and could have tried this too!
July 23, 2008 at 12:36 PM
Rigby said…
Your cobbler looks good! I never thought about using a chopstick to pit cherries :)
July 23, 2008 at 3:28 PM
CB said…
Agreed. I liked the dough but not the fruit filling. What a great tip about using a chopstick! I have tons of those!
Clara @ iheartfood4thought
July 23, 2008 at 5:48 PM
steph- whisk/spoon said…
i loved the biscuit and the rhubarb, but like you, i wasn't fond of the sweet cherries. sour cherries are much better in baked goods.
July 24, 2008 at 1:38 AM
Dolores said…
Sorry you weren't impressed with this one, though I think you're right; apples would be excellent under this cobbler top.
July 24, 2008 at 6:36 AM
Aaliyah said…
I like your big biscuits...I could sink my little choppers into those yummmmmy!

I like your picture since it made me want to eat the screen lol.

I look forward to your post next week!
July 25, 2008 at 10:42 AM
Post a Comment

Popular posts from this blog

Linzer Sablés

Image
Made it back safely after a fabulous cruise! Our luggage decided to stay away a day longer but apart from that everything was great. This week's Tuesday With Dorie recipe was picked by me! The first guy who joined the group finally got his pick :-) I choose the Linzer Sablés, so far I've enjoyed the European style recipes more than the American, maybe because I'm European and my tastebuds are more used to those treats? Anyway, I love the way they look with the jam peeking out of the little hole. I made mine with raspberry jam which I passed through a sieve, after heating it up, to get rid of the seeds. They were very easy to make and the taste of the cookies comes close to " speculaas ", must be the cloves. I'm pleased with my choice, it's not my favorite recipe but I would make it again. Here is the recipe: When I was a kid, the main street in our neighborhood boasted a bakery every two blocks. We always had freshly made bread from the baker closest to o...
Read more

TWD: La Palette’s Strawberry Tart

Image
Marie from A Year From Oak Cottage choose this week's Tuesdays with Dorie recipe: La Palette's Strawberry Tart. I don't care much for strawberries on their own, but when they are ingredients in cakes, tarts, pies etc. I love them, add to that the fact that our local strawberries are in season and widely available in the shops and you'll get a tart that I looked forward to making! I didn't want to make the whole tart because there aren't enough people around at the moment to finish it right away, so I ended up making four 4.5" tarts. The dough was very easy to make, one of the things that can ruin a dough like this is using too warm butter, so I put the butter in the freezer a couple of hours before I needed it. The recipe calls for freezing the dough when you've put it in the tart tin, an unusual step but it worked great. I filled the baked tart shells with a store bought jam, since I ran out of my homemade jam. I think it would be even better with my...
Read more

TWD: Pecan Honey Sticky Buns

Image
This weeks Tuesdays with Dorie recipe was picked by Madam Chow of Madam Chow's Kitchen . When I read the recipe and saw that it uses the same brioche dough as we made for the Brioche Raisin Snails I was thrilled and scared at the same time, the dough is fabulous, but if you don't have a Kitchen Aid but just a cheap hand mixer it's quite a challenge. I decided to make the dough this time by hand because I think my mixer wouldn't survive another round with the brioche dough. The dough came together by hand a lot easier than I expected, I had to use some elbow grease but I would do it again this way. You need only half of the brioche recipe, I used the other half for more Brioche Raisin Snails because my brother keeps asking me to bake some more. I made seven buns, the rest I froze for a later date. We all thought that these buns were nice but way too sweet for our taste. When I make the remaining ones I won't use the pecan honey glaze but drizzle over the glaze that...
Read more