Rhubarb Cobbler


Remember how I had that string of amazing runs and felt super fast? Yeah, I knew that streak would end eventually and this weekend it sputtered and died. Friday I went for a particularly lackluster 4.5 miles with the stroller, and Saturday even the excitement of new shoes (Saucony Guide 5s) couldn’t get me out the door for more than 1 mile. I made sure to do that so my Summer Running Streak didn’t die, but I still wasn’t feeling the running love when I woke up the next morning, so my planned 10-12 miles turned into 5. It happens.

Sunday morning’s family run gave Mike and me a chance to catch up and we both realized we’ve been spending WAY too much time wrapped up in various internet and iPhone diversions. In a completely cliched blogger move, I decided I would “unplug” for a week. No twitter, no facebook, no dailymile, no pinterest…just email (and a couple pre-written and scheduled blog posts). I’m hoping this means I’ll spend more time with my favorite people.

and more time reading this, which I picked up over a month ago.

When we got home from the run I put down my phone and baked a cobbler. Brown sugar, fresh ginger, and rhubarb on the bottom, and a ginger-brown sugar biscuit topping. Delightful!

Rhubarb Cobbler

Ingredients

    Fruit
  • 1 1/2 lbs rhubarb, cut into 1/2" slices
  • 2/3 cup brown sugar
  • 1 1/2 tsp freshly grated ginger
  • Topping
  • 1 1/2 cups all purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 tsp ground ginger
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 6 tbsp cold butter, cut into small cubes
  • 1/2 cup cold milk

Instructions

  1. Preheat the oven to 375 F.
  2. Toss the rhubarb, ginger, and 2/3 cup brown sugar together. Spread in the bottom of a 2 or 2.5 quart baking dish.
  3. In a medium bowl, whisk together the flour, brown sugar, ginger, baking powder, and salt. Cut the butter in with a pastry blender or rub between your fingers until it resembles tiny pebbles.
  4. Stir in the milk and mix gently until no flour is visible (do not over-mix).
  5. Drop the topping in small clumps over the rhubarb.
  6. Bake for about 45 minutes or until the topping is golden and baked through, and the rhubarb is tender.
http://catesworldkitchen.com/2012/06/rhubarb-cobbler/

(adapted from Baking from My Home to Yours)

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