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Spiced Raspberry Rhubarb Cobbler




Source of Recipe


from aboutcom
Spiced Raspberry Rhubarb Cobbler

Filling:
1 cup sugar
2 1/2 tsp cornstarch
1 tsp cinnamon
1 1/2 tsp grated fresh ginger
1/8 tsp ground cardamom
2 lbs fresh rhubarb, diced (6 cups)
14 oz fresh raspberries
1/2 Tbs butter

In a saucepan combine sugar, cornstarch, cinnamon, ginger and cardamon. Add
rhubarb and combine t
horoughly. Add butter. Set over medium heat, stirring continually until
rhubarb cooks and starts to
thicken (5 minutes). Remove from heat and gently fold in fresh raspberries.
Pour into ramekins or
gratin dishes.

Cobbler Dough:

1 1/4 cups flour
2 tsp sugar
1 tsp baking powder
1 tsp grated orange peel
1 tsp grated fresh ginger
Pinch of salt
5 Tbs butter, chilled and diced small
2/3 cup buttermilk

Preheat oven to 375°F. Combine combine first 6 ingredients. With a pastry
blender or your fingers,
quickly cut the butter into the flour mixture until it resembles coarse
meal.
Combine all but 1 tablespoon of the buttermilk with the dry ingredients.
Stir just until moistened.
Knead the mixture gently in the bowl just until it holds together.
On a lightly floured surface, gently pat, or roll the dough until it is 3/8"
thick and cut out desired
shapes. Transfer the biscuits to the top of the fruit and brush with
remaining buttermilk. Bake for
30 minutes. Turn oven down to 350°F and continue baking another 10-15
minutes until golden brown
and fruit is bubbling.