- Rating:
- Servings:
- 4 - 6
- Difficulty:
- Total Time:
- Recipe By:
- An Original Recipe By Melissa's
Ingredients
Filling
- 3 ounces Dried Tart Cherries
- 4 ounces Orange Juice
- 2 tablespoons Lemon Juice
- 1 tablespoon Cornstarch
- 3/4 cup Brown Sugar
- 1/4 cup Sugar
- 4 cups Rhubarb washed; tops removed and stalks cut in 1/2 inch pieces
- 3 ounces Dried Blueberries
Topping
- 2 1/2 cups All-Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1/4 cup Sugar
- 1/2 teaspoon Salt
- 6 tablespoons Butter
- 3/4 cup Buttermilk
- 3/4 cup Heavy Cream
Directions
Filling
Preheat oven to 400 degrees. In a large bowl, combine orange juice, lemon juice and cornstarch. Mix thoroughly. Combine remaining ingredients for filling. Transfer to an ovenproof dish and bake for 45 minutes.
Cobbler Topping
While filling is baking, prepare topping. Mix together flour, sugar, baking powder and salt. Add the butter; blend with fingertips until mixture resembles coarse meal. Pour in buttermilk and heavy cream. Combine thoroughly but do not over mix. Place the dough in small spoonfuls evenly over the filling. Continue to bake until topping is golden brown about 20 to 30 minutes.
Serve warm with vanilla bean ice cream.
