The cool springs and summers of the Yukon result in an abundance of rhubarb. Combined with wild fireweed honey, rhubarb shines in this comfort-dessert classic. Frozen rhubarb also works well; run it under cold water to thaw completely, and drain well before using.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2012
Ingredients
Cobbler Topping:
Orange Sugar Topping:
Method
In bowl, combine rhubarb, honey, flour, sugar and orange juice until well coated; scrape into greased 8-inch (2 L) square baking dish. Set aside.Cobbler Topping: In separate bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until crumbly. Drizzle with buttermilk, tossing with fork to make shaggy dough. Turn out onto lightly floured surface; knead 5 or 6 times until dough comes together. Roll or gently press into 8-inch (20 cm) square; cut into 9 pieces. Arrange on top of rhubarb mixture.
Orange Sugar Topping: In small bowl and using fingers, rub sugar with orange zest. Brush biscuit tops with melted butter; sprinkle with orange sugar.
Bake in 375ºF (190ºC) oven until cobbler topping is fluffy and golden and filling is bubbly (if topping browns too quickly, cover loosely with foil), about 50 to 55 minutes. Serve warm.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 110 mg
- Sugars 29 g
- Protein 5 g
- Calories 304.0
- Total fat 8 g
- Potassium 234 mg
- Cholesterol 21 mg
- Saturated fat 5 g
- Total carbohydrate 55 g
%RDI
- Iron 13.0
- Folate 29.0
- Calcium 29.0
- Vitamin A 8.0
- Vitamin C 12.0
