Tuesdays with Dorie: Cherry Rhubarb Cobbler
July 22, 2008 at 5:55 am | Posted in cobbler/crisp/shorties, groups, sweet things, tuesdays with dorie | 49 Comments
After a quick chocolate fix last week, TWD’s summer fruit theme picks right back up, with Amanda’s (from Like Sprinkles on a Cupcake) selection of Dorie’s Cherry Rhubarb Cobbler. Interestingly (and luckily), rhubarb doesn’t seem to have a season here, and I can find it all year-round at the growers’ markets. Fresh cherries, however, are out in force at Christmastime and pretty much non-existent right now…so this, my friends, is when I must turn to the glorious bounty of the frozen food aisle if I wanna keep up. Armed with a bunch of fresh rhubarb and a box of frozen sweet cherries, I thought I was all set to take this cobbler on.
Then d’oh! I did hit a snag when I saw that the cobbler topping includes whole wheat flour. Just before we moved into this new apartment, I used up the last of my whole wheat in a pizza crust. For reasons I’ll get into later when things become more definite, I’ve been hoping to avoid buying any new ingredients that I can’t easily use up in a few months time. I definitely wanted to include the whole wheat component, as it’s something unique from the other Dorie cobbler we’ve baked, so I decided to make a “homemade” version rather than buy another big bag. No, I didn’t go out back to the grist mill and grind my own (that thing’s been broken since the mid-1800’s– ha!)…I just subbed half AP flour and half wheat germ, which I did have already, for the amount of whole wheat.
There were a couple of things I really liked about this cobbler: the cute little rounds of wheaten topping (which I’ll use again, for sure), and the kick from the ground ginger in both the topping and the filling. There was something about the fruit itself that I wasn’t so crazy about, and it had to do with the cherries. Maybe I’m just used to sour cherries in cobblers and pies, and don’t care for baked sweet cherries. Or maybe it’s simply that fresh cherries would have been better than frozen. Who knows? I don’t, but maybe I can compare when fresh cherries are in season.
Look in Baking: From My Home to Yours by Dorie Greenspan or read Amanda’s post to find the recipe. Don’t forget to check out the TWD Blogroll to see what over 200 other people had to say!
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Your cobbler turned out beautifuly! I love the rounds of biscuit topping 🙂
Comment by Rigby— July 22, 2008 #
Nice photos – the coarse sugar looks great on the biscuits.
I used fresh cherries, and I wasn’t such a fan of them in this either.
Comment by bridget— July 22, 2008 #
Your cobbler looks great. It’s so nice and golden!
Comment by Amy P— July 22, 2008 #
I also loved the topping and am not crazy about the fruit. Yours lookes very pretty btw!!
Comment by noskos [Living the Life]— July 22, 2008 #
mm, it looks wonderful! glad the whole wheat sub worked out. i liked the cherries myself, they are probably better fresh!
Comment by kim— July 22, 2008 #
They’re gorgeous, the cobbler and your dish. Glad you made it work with the flour.
Comment by rainbowbrown— July 22, 2008 #
yum, that looks delicious! I liked this dessert better than the previous cobbler as well.
Comment by tammy— July 22, 2008 #
That looks absolutely delicious. Perfect rounds of dough!
Comment by Jessica— July 22, 2008 #
Your cobbler looks perfect and lovely! I love the wheat germ idea!
Comment by Holly @ PheMOMenon— July 22, 2008 #
Your cobbler looks delicious! I like the sugar on top.
Comment by Di— July 22, 2008 #
The cobbler is beautiful and the biscuit topping looks perfect. Nice job. Sorry that you found the flavor to be a bit disappointing.
Comment by pamela— July 22, 2008 #
Great sub for whole wheat flour – I loved the flavor it brought. I agree though – sweet cherries are for eating, tart are for baking… and then eating!
Comment by Caitlin— July 22, 2008 #
Oh my goodness. Your cobbler a la wheat germ looks amazing!
Comment by food librarian— July 22, 2008 #
It looks so beautiful! I love the sugar sprinkles on top. I always check your blog first because I know it will be up Monday night here. It looks wonderful!
Comment by Mary Ann— July 22, 2008 #
OK, now I’m bummed I didn’t make cute little topping balls… after seeing how fantastic yours looks! Wow, great job!
Comment by JacqueOH— July 22, 2008 #
Looks so great! I wasn’t really crazy about the cooked cherries either. Lovely pictures 🙂
Comment by nickki— July 22, 2008 #
That hint of rhubarb alongside the crisp biscuit in the second picture is perfect 🙂
Comment by Tim— July 22, 2008 #
Great job with your topping, looks beautiful and delicious! Also, thank you so much for responding to my rhubarb questions on the TWD P & Q board! I really appreciate your advice and it saved my dessert! Thanks!
Comment by Shirlie— July 22, 2008 #
Great photos ~ your cobbler looks delish!
Comment by nancycg56— July 23, 2008 #
Beautiful pictures, what a great idea to use wheat germ.
Comment by Natashya— July 23, 2008 #
Looks really tasty. I like your sub for whole wheat flour
Comment by Lauren— July 23, 2008 #
Gorgeous…absolutely gorgeous.
Comment by Kayte— July 23, 2008 #
Oh! I wish I had pulled out the coarse sugar, too. That looks great.
Comment by ellen— July 23, 2008 #
I agree, the fruit was my problem with this as well.
Nice save on the flour.
Comment by Jenny— July 23, 2008 #
Your cobbler and its topping are absolutely gorgeous, and your wheat germ solution to the whole wheat flour dilemma was inspired.
Comment by Dolores— July 23, 2008 #
Look how nice you made your cobbler, I just threw mine together. 🙂
Comment by peabody— July 23, 2008 #
Your biscuit topping turned out so beautifully!!! Really liked the wheat germ substitution.
Comment by Linda— July 23, 2008 #
I also loved the topping. Yours is much prettier than mine. Great idea with the wheat germ. I can never find wheat germ! I’m going to have to go on a serious hunt.
Comment by Erin— July 23, 2008 #
Your cobbler looks so tasty! Makes me want some more right now!
Comment by Heather B— July 23, 2008 #
Yummy! Love that close up of the dough. Is that raw sugar? You’re so smart! Great job!
Clara @ iheartfood4thought
Comment by CB— July 23, 2008 #
Nice improvisation for the WW flour. The topping looks beautiful. Having fresh cherries available at Christmas time sounds really lovely.
Comment by Carol Peterman— July 23, 2008 #
Looks so yummy!!!
Have a delicious day 🙂
Comment by Em— July 23, 2008 #
i don’t like cherries too much but i didn’t hate them in this. looking back i wish i would’ve used coarse sugar on the top, too. yours looks wonderful! 🙂
Comment by Karen— July 23, 2008 #
Amazing sub on the whole-wheat flour! Looks great, too!
Comment by uglydudefood— July 23, 2008 #
I love looking at your blog!! Everything looks so great!
Comment by Jayma— July 23, 2008 #
Looks DELICIOUS!
I still have never tried rhubarb…
Comment by Janna from Honeyed Hashette— July 23, 2008 #
Lovely pictures! I liked this cobbler topping better too. It’s a “keeper.” Great idea to substitute with the wheat germ.
Comment by Barbara— July 23, 2008 #
love your fab rounds steph…! looks wonderful.
Comment by Mara— July 23, 2008 #
Delicious-looking cobbler!
I’ve given you a blog award. Thanks for being such an inspiration.
–Judy
Comment by Judy (Judy's Gross Eats)— July 23, 2008 #
Good call on the AP/wheat germ sub, I would have never thought of it! Your cobbler looks picture perfect, too bad the cherries weren’t to your taste. Let us all know if and when you give it another go with fresh cherries!
Comment by mari— July 24, 2008 #
It’s good to know that you can sub wheat germ! Thanks for sharing. Your pictures came out beautiful!
Comment by Michelle from Bake-En— July 24, 2008 #
Just voted for your cobbler as one of my favorites for the week. You deserve it-it really does look AMAZING. I love healthful grains, so you got me on this one.
Comment by Erin— July 24, 2008 #
your cobbler topping looks so perfect, way to improvise!
Comment by Jaime— July 24, 2008 #
The little rounds of wheaten look yummy and probably offset the sweetness of the cherries well.
Your photos look great.
Comment by Camille— July 24, 2008 #
Your cobbler looks amazing with the juice seepng up… yum!
Comment by AnneStrawberry— July 24, 2008 #
Beautiful pictures, I love the coarse sugar on top!
Comment by Sandie— July 25, 2008 #
I love your idea of substituting wheat germ instead of buying whole wheat flour! You’re an inspiration!
Shari@Whisk: a food blog
Comment by Shari@Whisk: a food blog— July 25, 2008 #
Gorgeous photos!!! I wish I had a big plate of that right about now 🙂
Comment by Katie— July 25, 2008 #
That looks soooooo good!
Comment by Jules— July 26, 2008 #