At The Market | Blueberry and Rhubarb Cobbler

ROSE & IVY At The Market | Blueberries and Rhubarb Cobbler

The past few months, cooking and baking has been a necessary distraction. Kitchen therapy has always been a go-to of mine especially when I seek an outlet or a certain rhythm—chopping onions, roasting vegetables, grilling bread, it is the familiar that makes the unfamiliar more approachable. In full truth, I have cooked and baked a lot since March, probably more than I ever have, but I didn’t feel compelled to actually photograph it. I was seeking inspiration and kept falling flat. You may have noticed that I took a break to recalibrate over the past two week. I left New York in order to spend time with family in Ohio. It was what I needed. I came back feeling a little more like myself and knew that I had to find a way to get back to one of the things that I love, photography and food. My mind drifted to pie or some sort of rift on a dessert that called for seasonal fruit—the market is now filled with glorious berries (gooseberries! blueberries! currants!). I recalled a blueberry rhubarb pie from Four & Twenty Blackbirds, the beloved Brooklyn establishment and decided to combine the two into a cobbler with flaky biscuits, just ever so sweet encrusted with sugar. This is absolutely delicious, perfect for a summer picnic, and I think it did the trick to get me back in the game, since I have missed it.

Blueberry and Rhubarb Cobbler

2 pints blueberries

3 stalks rhubarb, chopped

1/2 cup sugar*

3/4 teaspoon salt

1/4 lemon, juiced

1 teaspoon ground cinnamon

For the Biscuits

1 1/2 cups flour

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

6 tablespoons cold unsalted butter, diced

2/3 cup heavy cream, plus 2 tablespoons for brushing

Turbinado sugar, for dusting

Directions: Preheat oven to 350 degrees. Prepare a 8 inch baking dish, pie pan or medium baking dish and set aside. Combine blueberries, rhubarb, sugar, salt, lemon juice and cinnamon in a bowl. Stir to combine allowing the juices to macerate. Next prepare the biscuits. Whisk flour, sugar, baking powder, baking soda in a medium bowl. Cut into mixture the butter, leaving pea size amounts—you can also do this in a food processor. Add 2/3 cup cream and mix until combined. Transfer berry mixture into prepared pan. Divide biscuits into six balls and slightly flatten. Arrange on top of berries. Brush biscuits with remaining heavy cream and sprinkle with turbinado sugar. Bake for 30 to 35 minutes until biscuits are golden and fruit is bubbling and cooked down. If biscuits begin to brown before the fruit is ready, tent with tin foil. Serve alongside whipped cream or vanilla ice cream, or enjoy as is!

*For those that don’t like super sweet pies, 1/2 cup makes it just sweet enough. Always taste your fruit, at its peak, it rarely needs a ton of sugar. You can always add more if you like it sweet.

Biscuit recipe was adapted from Martha Stewart

At The Market | Blueberry and Rhubarb Cobbler

Blueberry and Rhubarb Cobbler

SHOP THE STORY

You may also like