Blackberry-Rhubarb Cobbler by Rhubarb-loving customer, Pam. A huge thanks to her for sharing, the recipe will soon be available on the recipe page of the Tierra website, but consider going out NOW and gathering some perfect black berries from your local Sonoma County foraging spot and a small arm load of our rhubarb while it lasts for the season.
Filling:
4 cups Tierra Vegetables rhubarb, cut into ½” pieces
2 cups blackberries
1 cup sugar (or to taste)
1 tablespoon cornstarch
½ teaspoon ground cardamom
½ teaspoon vanilla extract
Shortcake Topping:
1½ cups flour
2 teaspoons baking powder
1½ tablespoons sugar
¼ teaspoon salt
6 tablespoons cold butter, cut into ½” pieces
⅔ cup milk
Preheat oven to 400°
Make the filling:
Combine cornstarch and ¾ cup sugar with rhubarb in a large bowl and let macerate for about 10 mins. until juicy. Add cardamom and vanilla, and mix thoroughly. Dump into an 8x12 (or similar size) baking dish. Toss blackberries on top, then sprinkle with the remaining ¼ cup sugar and set aside.
Make the shortcake dough:
Mix together flour, sugar, salt, and baking powder in a medium bowl. Cut the butter into the flour mixture with a pastry blender until it resembles very coarse meal. Add milk and stir until a sticky dough forms. Drop dough by spoonfuls onto the fruit, spreading out to cover, but leaving gaps here and there.
Bake approx. 45 mins or until top is nicely browned and juice is bubbling. If the top begins to brown too quickly, tent loosely with aluminum foil until finished.
Let cool for 15 mins. then serve as-is….or better yet, with ice cream, whipped cream, crème fraiche….etc. YUM!!!
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