This week's Tuesdays with Dorie (TWD) recipe was chosen by Amanda of Like Sprinkles on a Cupcake: Cherry Rhubarb Cobbler. While I've certainly had my fair share of fresh cherries, I've actually never baked with them before.
I've actually never tasted or baked with rhubarb either. Most of the time, I've seen strawberries paired with rhubarb, so I was interested to see how Dorie's cherry and rhubarb pairing would turn out.
Just like celery, you trim the ends of rhubarb when preparing it for baking. Unlike celery, you have to peel away the stringy outside layer before chopping it up (at least that's what I gathered from various online sources). I used a vegetable peeler for this task, and could not help but notice how pretty this process looked as I was peeling the rhubarb.
When I finished all the peeling, it looked like I had a pretty plate full of ribbons. My husband saw it and commented on how I was beginning to go a little overboard with my food blogging, as he thought I had cut a bunch of ribbons for the cobbler 'photo shoot.' While I reassured him that it was simply the rhubarb peels, I really do wish that I could improve upon the plating of everything in my blog, but our tiny apartment just doesn't have the storage space for me to buy a bunch of cute dishes, back drops, and props! Some day... :)
Dorie's recipe is very simple. Trim, peel, and cut the rhubarb into 1-inch pieces.
Pit and halve a pound of cherries, then mix the rhubarb and cherries together with some sugar, cornstarch, and ground ginger. Not sure how to pit cherries? No problem. You can use a decorating tip, or any long, rigid object (i.e. chopstick). Simply remove the stem from the cherry and hold it firmly in one hand while advancing the decorating tip through the insertion site of the stem.
Continue pushing through until the cherry seed pops out completely.
Voila! It's as simple as that.
After you mix the filling together, the topping comes together in just minutes. Aside from pairing cherries with rhubarb in this recipe, Dorie also changes it up a bit with the cobbler's biscuit topping. She uses brown sugar and whole wheat flour with just a hint of ginger. You just pulse the dry ingredients together, then pulse in the butter, followed by the whole milk. I have to say that I enjoyed this cobbler topping much more than one from the Mixed Berry Cobbler. I could absolutely see myself using the cobbler topping recipe alone to make biscuits and enjoying them with a small pat of butter :)
Since I was bringing this in to share with my co-workers, instead of one large cobbler, I decided to make eight individual mini cobblers. I only have three small oven safe bowls, so I used tea cups for the rest!
I really enjoyed this cobbler, although I think my favorite is still peach and blackberry cobbler. The rhubarb didn't have much texture to it, though it had quite a prominent flavor. It was extremely tart and was a nice contrast to the sweet cherries. I can see why Dorie would say that a plain cherry cobbler can be a bit bland otherwise. While I haven't quite fallen in love with rhubarb yet, I also don't see why so many people seem to hate it. I never realized how many people disliked rhubarb until this recipe was chosen!
I baked the mini cobblers for about 30 minutes, 5 minutes less than indicated for the full size version. I checked them at 25 minutes, and the topping was nice and golden brown at that point, but the fruit juices weren't bubbling away quite yet.
Thanks again to Amanda for choosing this cobbler. It was my first time baking with and trying rhubarb. Will I make this again? Probably not exactly as written. But I may have found my new favorite cobbler topping and I am eager to try it with my favorite peach and blackberry cobbler filling. If you would like the Cherry Rhubarb Cobbler recipe, you can find it here (with recipe tips here). Make sure you visit the TWD Blog Roll to see how everyone else enjoyed this sweet and oh so tart treat.
Those tea cup cobblers are adorable! I agree though, I'd love more room in my itty bitty apartment for "photo shoot" type things. Someday, right?
ReplyDeleteyummy! i am not a fan of rhubarb but this looks great. pitting cherries...something i've never done but usually sounds hard. your way looks much easier.
ReplyDeleteThis looks like a recipe I would love! I think your photos are great and what a cute idea to put the cobbler in tea cups.
ReplyDeleteyou are a genius! i hated pitting the cherries...who knew it would be so simple to pit them!
ReplyDeleteI really enjoyed all your pictures. Your are so smart to use a pastry tip for pitting cherries.
ReplyDeleteLooks like your first time baking with cherries and rhubarb was a smashing success! I'm sure it won't be the last. And how cool is that cherry pitter and those pretty rhubarb ribbons?
ReplyDeleteThat is so cute with the "rhubarb ribbons" on the cobbler:0)
ReplyDeleteBeautiful presentation!
ReplyDeleteI love the way you removed the cherry pits...such a clever idea. I just cut mine in half and dug out the pits. Your photos are beautiful, and I love the "ribbons" and "tea cups".
ReplyDeleteDespite not loving the rhubarb, I'm glad that you enjoyed making the cobbler - I always love the gorgeous step-by-step tutorials!! :0)
ReplyDeleteYour photos are absolutely stunning and I love the idea of the teacups!
ReplyDeleteI'm loving your photos! And how you pitted the cherries - so cool!
ReplyDeleteI grew up with rhubarb growing at our house. I always loved the tartness of it...we never did peel it though, so I am surprised to hear about it! The peels however made some awesome photos!
Yum! I've never peeled rhubarb before cooking it before, though -- maybe because I usually make it into a puree? Hmm. GREAT tip about the pastry tip for pitting cherries -- I had never thought of that!
ReplyDeleteyummm, great job!
ReplyDeleteI loved how you put them into little individual cups, i bet your co-workers loved them!
beautiful job!! i love all the pics - and genius using the icing tip!!
ReplyDeleteooh great idea on the pastry tip, i will have to use that next time!! lovely pics!
ReplyDeleteYour pictures are just beautiful. I didn't peel my rhubarb, but I don't think it effected the flavor. Oh well, live and learn! And a neat take on cherry pitting, too.
ReplyDeleteProps and plates or not, you've managed to make this largely non-photogenic dessert look lovely *and* luscious. I love how you re-employed the rhubarb ribbons. Great job!
ReplyDeleteI left you a little award on my blog! Have a great week!
ReplyDeleteThat looks so tasty! And the rhubarb peels make a beautiful garnish (that's quite funny that your husband thought they were actually ribbons! lol). But I admit, my favorite part of the whole post is the part where you share that ingenious method for pitting cherries! I always cut the pit out, and it makes a big mess. I never would have thought to use a decorating tip!
ReplyDeleteAll your pictures are really gorgeous!! Great job!
ReplyDeleteYour pictures look fabulous! Great job!
ReplyDeleteI'm gealeous of those gorgeous cherries! Here they're finishing allready! The coobler must have been delicious with them!
ReplyDeleteThose look so good! I am going to have to try the cherry and rhubarb combo.
ReplyDeletefantabulous photos - omg positively fantabulous! and love the idea of removing the cherry pits with a decorating tip!
ReplyDeleteHave a delicious day!
Fantastic photos! I especially like the cherry-pitting ones. Unfortunately, I'm not likely to put that into practice, since I don't like cherries. =)
ReplyDeleteI love the shot of the rhubarb pulled back.
ReplyDeleteAbsolutely fantastic photographs for a rather hard to photograph dessert! I hope you find other great rhubarb desserts to make. I love rhubarb.
ReplyDeleteyour photos are brilliant, and that's all there is to it. i love the tea cup and cherry-pitting ideas and i really wish i was innovative like that. alas, it's just not to be. :)
ReplyDeleteThanks so much for the tip on pitting cherries :) I wish I'd done that, it would've been a whole lot easier. Oh well, you live and learn! That's why I love being part of TWD. Your cobbler looks so good :)
ReplyDeletePretty pictures! I love your rhubarb ribbons!
ReplyDeleteFabulous pictures! I adore the "tip" about pitting the cherries! I did mine by fingers and I looked like I had murdered someone! haha. Great job as always!
ReplyDeleteClara @ iheartfood4thought
Love your process pics! Would have never thought to use a decorating tip for pitting cherries!
ReplyDeleteI love blackberry cobbler in the summer. It is my fav!
ReplyDeleteI did buy a new digital. Kodak with 10 megapixal for under $130. Thank you for you advice. I took about 15 pics instead of the 100 like you, I just could not figure out that many angles etc.. You were very helpful. I love the photo of the ends of the peeling rhubarb.
ReplyDeleteWhat gorgeous photos - I never would have thought to use the rhubarb peelings as decoration!
ReplyDeletewow--they look great! i loved the topping, too!
ReplyDeleteGorgeous, gorgeous photos. I didn't peel my rhubarb and it tasted great anyway, but those ribbons of peel do look gorgeous.
ReplyDeleteYour photos are simply gorgeous looking! What a lovely dessert!
ReplyDeleteYour cobbler looks beautiful Jamie! Really nice pics!
ReplyDeleteYour photos are great :)
ReplyDeleteYour cobbler looks very tasty and I like how you put the strips from the rhubarb on top of them. I agree about the crust. This was my first cobbler ever to make and I really loved the topping.
Hope to see your post next week!
Teacups, what a great idea!! LOVE your photos, you have a great talent (Ok, two, the cooking AND the photographing). :)
ReplyDeleteHow did I miss your post??? It's gorgeous! I love how you used the peel for decorations-such economy and style!
ReplyDeleteI've been dying to get a cherry pitter, but I've changed my mind. Thanks for the cheaper alternative idea.
ReplyDeletegreat!!
ReplyDeleteWhen you commented that not everyone loves rhubarb I was shocked! I've loved rhubarb since...forever. Likewise, I have only ever paired it with strawberries or stewed by itself and used as an ice cream topping. I can't wait for cherries to be in season again so i can try this!
ReplyDeleteTo sweeten the rhubarb more, just mix it with a little sugar and let it set a while so the juices get flowing :-)