The Four
Rhubarb and Mixed Berry Cobbler, (another) Summer Sweater, No-Plan Dinner, NutriBullet
Hi Everyone,
Welcome to The Four and happy Wednesday. How can we possibly be at the end of June? The longest day of the year has already come and gone, how cruel. Well the good news is there’s plenty of summer ahead so let’s find some joy in every day, shall we? I’ve got two recipes for you this week: one is a little dinner I pulled together quickly on a busy day as 6pm rolled around and I had no plan. The other is a rhubarb and mixed berry cobbler I made and loved (if rhubarb is not your thing, no worries, substitute stone fruit or more berries) slathered in whipped cream, but vanilla ice cream would be good too. In honor of the 4th of July, I’ve finally purchased a flag sweater, linked below. Lastly, a NutriBullet has joined our household and I’m pleasantly surprised at how much I’m using it. Read on.
1. Rhubarb and Mixed Berry Cobbler
Rhubarb season is short, so if you love this tart vegetable, now is the time to act. I paired some with mixed berries in this cobbler and loved the result. We inherited a massive rhubarb plant at our last house in northern California, but down south, I don’t think I would be successful in keeping it alive. Let me know if you’ve grown rhubarb in SoCal. My local markets and some grocers (Jimbo’s, Whole Foods) have it, and just as I get tired of it, it’s gone.
Equipment Needed:
Fruit:
½ c (100g) granulated sugar
4 c mixed berries, strawberries (sliced), blueberries, raspberries, blackberries, any combination
2 c rhubarb, chopped into 1 inch pieces
3 T cornstarch
1 t lemon juice
1 t vanilla bean paste or extract
Dough:
1 ¼ c (157g) all-purpose flour
½ t kosher salt
2 t baking powder
½ t baking soda
1½ T granulated sugar
6 T (85g) cold unsalted butter
¾ c (120ml) heavy cream, plus a little extra for topping
Demerara sugar for sprinkling
Whipped cream or vanilla ice cream for serving
Toss berries and rhubarb with sugar, cornstarch, lemon juice, and vanilla in a 2-quart baking dish.
Preheat the oven to 375.
To make dough, mix flour, salt, baking powder, baking soda, and sugar in a medium bowl. Cut in butter using a pastry cutter or two knives, until the mixture resembles coarse meal. Add the cream and mix just until the dry ingredients are moistened.
Scoop the batter with a large spoon or scoop on top of fruit leaving space in between so juices can bubble up. Brush tops of dough with a little cream and sprinkle with demerara sugar. Bake for about 45 minutes, until the topping is lightly browned and juices bubble around it.
Let cool slightly and serve with whipped cream or vanilla ice cream.
I know I throw sweaters at you quite frequently, but let me explain. In CA, we never put away our winter clothes, because the evenings can get really chilly, even during the dog-days of summer. This one caught my eye because it’s 100% cotton, attractive, and since I’ve never owned a flag sweater I thought, this is the year. Come July 4th, I’ll be sporting this patriotic, super-reasonably priced option from Old Navy. I like the understated faded navy color, but it also comes in white. Admittedly, I probably won’t wear this year round, kind of like a Christmas sweater, so the price point works.