Neshali: Baking Goddess
Do you know what's great? Rhubarb. It's winter hardy (in fact, rhubarb needs at least two months of cold weather and I know I can definitely provide that living in Alberta). It is also resistant to drought, making it a pretty carefree, low-maintenance plant to grow and eat. So capable of withstanding neglect, that we found one prospering in my boyfriend’s backyard without his knowledge (ie. no watering, fertilizing, etc.).
This made for some great rhubarb-strawberry cobbler!The Recipe
1 1/4 cups white sugar
3 tablespoons cinnamon
6 cups coarsely chopped fresh rhubarb
3 cups sliced fresh strawberries
1 1/2 cups flour
3 tablespoons white sugar
1 1/2 teaspoons salt
3 tablespoons butter
1 cup buttermilk
In a large bowl combine sugar, flour and cinnamon. Add rhubarb and strawberries and toss to coat.
Spread in a 9x13 inch baking dish. Bake at 400 degrees F. for 10 minutes.
In a medium bowl combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles small peas.
With a fork stir in the buttermilk to form a soft dough.
Drop dough by tablespoon over the hot filling. Make 12 mounds.
Bake at 400 degrees F for about 25 minutes until topping is golden brown and has risen.
Some Tips on Harvesting Rhubarb
- Wait until the leaves are fully developed or nearly so.
- Pull the stalks away from the base of the crown (like pulling a stalk of celery off the bunch), and then snap it off at the bottom. Avoid cutting stems with a knife, as rot can set in.
- If this is the plant's first season, harvest only the big stalks, leaving the thinner ones to continue growing and nourish the plant.
- Never take more than half the stems in one year.
- Remember: don't eat the leaves. They're poisonous.