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Dessert
4 - 6 servings
30 minutes
1 hour
Melissa's Corporate Chefs
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
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
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.
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.
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