Rhubarb–when God invented it, I wonder if He knew the world would fall in love with it! He made it just so unique…while the leaves are toxic, the stalks, kind of like celery, are tart and crisp and sugar sure does help. There are just so many things that can be made from rhubarb…the possibilities are endless.
For some great ideas, check out the “Rhubarb Compendium“…jams, puddings, yogurts, pies, cookies, pickles, muffins, soups, souffle, frozen, drinks…the list goes on and on. I have my own rhubarb garden in Colorado, so you can expect to see lots of creations from my kitchen once my harvest comes in! Check out Countertop Confections’ Linky Party! You’ll see this recipe there!
Makes: One 9-10″ cast iron skillet cobbler
Preheat Oven to 350
What you need:
3 roll-out refrigerated pie crusts
3 cups sliced fresh rhubarb
3 cups sliced fresh strawberries
2 cups fresh blueberries
1 cup + 2 tbl sugar
1 cup sour cream
4 tbl butter
1/3 cup heavy cream
¾ cup grape nuts cereal (or generic brand like ‘Nutty Nuggets’)
What you do:
Coat a 10” cast iron skillet (bottom and sides) well with cooking spray. Place one pie crust in with about half covering the bottom and the rest draping over the sides. Do the same with the second pie crust overlapping onto the first somewhat. With the third pie crust, slice it in half and place one piece on each of the opposite sides thereby covering all the bottom/sides (with some overlapping on the bottom) and having crust draping over the sides. This will be folded and crunched over before baking.
Place rhubarb in crust, sprinkle some sugar on top. Place strawberries over rhubarb and sprinkle some of the sugar on top. Dollop sour cream on top and smooth out somewhat covering strawberries. Sprinkle some sugar. Scatter blueberries atop sour cream. Now take pastry dough overhanging from skillet and form around the rim of the blueberries. This can be done by pinching and just positioning the dough organically making a ‘galette’ pie-like crust. Use remaining sugar to sprinkle on dough rim border. There will be about a 6-7” diameter blueberry exposure now.
Place butter pieces on top of blueberries. Drizzle heavy cream over blueberries. Cover blueberries with cereal nuggets.
Bake in pre-heated 350 oven for about 50-60 minutes. After about 35 minutes loosely cover the top with a double foil to prevent exposed crust from getting too brown.
Let rest and cool about 20+ minutes before serving.
© Alice D’Antoni Phillips Ally’s Kitchen